Spaghetti ‘aglio, olio e peperoncino’ (with garlic, olive oil and chilli)
- 400g spaghetti pasta
- 4 tablespoons (80ml) extra virgin olive oil – see note
- 2 cloves garlic, thinly sliced
- 1 small red chilli, thinly sliced
- 2 tablespoons flat-leaf parsley
- Caciocavallo cheese, finely grated to serve
- Sea salt
Place a large pot with water on high heat and bring to the boil. Add a pinch of salt and spaghetti pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.
Meanwhile, heat the olive oil in a large, non-stick frying pan over medium heat. Add garlic and chilli. Cook without browning the garlic for 1-2 minutes until fragrant. Remove from the heat.
Drain the pasta, reserving 2 tablespoons (40ml) of the pasta cooking liquid. Add the pasta to the frying pan with garlic and chilli with the reserved pasta cooking liquid. Add the parsley and salt to taste. Toss to combine.
Serve immediately with Caciocavalo cheese on top – Buon appetito.
Use a fruity extra virgin olive oil that is good quality.
