Spaghetti Aglio e Olio

Ingredients (6)

• spaghetti400 g
• fresh red chillies3
• garlic3 clove
• extra virgin olive oil5 tbsp
• fresh flat-leaf parsley1 tbsp
• salt

Method

1. 1

   Bring a large pot of generously salted water to a rolling boil.

2. 2

   Add the spaghetti and cook until al dente, according to the package instructions.

3. 3

   While the pasta is cooking, remove the seeds from the chillies (if a milder flavour is preferred) and finely chop them.

4. 4

   Peel and finely slice or mince the garlic.

5. 5

   Heat the olive oil in a large frying pan over low to medium heat.

6. 6

   Add the garlic and cook gently until lightly golden. Do not allow it to burn.

7. 7

   Add the chopped chillies and cook for 1–2 minutes, stirring frequently.

8. 8

   Reserve ½ cup of the pasta cooking water, then drain the spaghetti.

9. 9

   Add the cooked spaghetti to the frying pan and toss well to coat the pasta in the flavoured oil.

10. 10

    If needed, add a few tablespoons of the reserved pasta water to help emulsify the sauce.

11. 11

    Stir in the chopped parsley.

12. 12

    Taste and adjust the seasoning with salt if required.

13. 13

    Serve immediately.