About the Recipe
Spaghetti, garlic, chilli and extra virgin olive oil: a simple dish where each ingredient matters. Keep the heat low so the garlic turns lightly golden, and use a little pasta water to bring the sauce together.
Ingredients
200 g (7 oz) spaghetti
3–4 garlic cloves, thinly sliced
1–2 dried peperoncini (or ½–1 tsp red chili flakes)
4 tablespoons extra virgin olive oil
Salt
Fresh parsley
Parmigiano cheese (optional)
1 small cup of pasta cooking water (for emulsifying the sauce)
Preparation
Bring a large pan of salted water to the boil. Cook the spaghetti until al dente, reserving half a cup of cooking water before draining.
While the pasta cooks, gently warm the olive oil in a large frying pan. Add the sliced garlic and chilli and cook over low heat until the garlic is lightly golden.
Add the drained spaghetti and toss. Pour in a little reserved cooking water and keep tossing until the sauce is glossy and coats the pasta.
Finish with chopped parsley if desired and a final drizzle of EVOO. Serve immediately, with optional Parmigiano.