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Tasty, quick and easy ‘spaghetti aglio e olio’
4
15 MIN
Ingredients
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1 lb, 2 oz spaghetti
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4 spoonfuls of extra virgin olive oil
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1 chili pepper
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6 cloves of garlic
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3½ oz grated Parmesan cheese
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Herbs to taste: the original recipe uses parsley, but you can use basil or even cilantro, dill or tarragon
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Salt and pepper
Instructions
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1.
Cook the pasta following package directions.
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2.
While it’s cooking, pour enough extra virgin olive oil into a frying pan. Add the chili pepper (the more you crush it, the hotter the result) and the sliced cloves of garlic. Let them cook until golden brown and then add the parsley (or any other herb of choice).
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3.
Strain the spaghetti and then add to the frying pan. Add salt and pepper to taste and stir well to bind all the flavors together.
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4.
Once you’ve plated the pasta, garnish with a pinch of fresh parsley (or any other herb of choice) and some freshly-grated Parmesan cheese and drizzle with extra virgin olive oil.
