Food & Recipes
Garlic, EVOO & Peperoncino

Garlic, EVOO & Peperoncino

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.

Preparation: 15 minutes
Cooking: 20 minutes

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)

Method

  1. 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.
  2. 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.
  3. 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.
  4. Finish with chopped parsley if desired and a final drizzle of EVOO. Serve immediately, with optional Parmigiano.