Spaghetti with Garlic, Olive Oil and Chilli
Aglio, Olio e Peperoncino is one of those classic dishes that you eat at two in the morning
after a night out, as it’s quick and easy to make and most people have garlic, oil and chilli in the
cupboard. Dried, powdered chilli works best with this dish because you want the heat to be
even, not like Chinese chilli beef where one mouthful is hot and the next is not. Different chilli
powders can have completely different strengths so some trial and error may be involved. Add
less rather than more if unsure. Serves 4
Ingredients:
500 g spaghetti
a good bunch of fresh parsley
8 tablespoons extra-virgin olive oil
3 cloves of garlic, sliced
dried chilli flakes or chilli powder, to taste
grated Parmesan cheese, to serve
Bring some salted water to the boIL and start the pasta cooking.
Meanwhile, wash and chop the parsley. Heat the oil in a saucepan and gently soften the
garlic and chilli in the oil until it only just starts to colour. At that point, add 2 tablespoons of
water and let it simmer for a minute before removing from the heat.
Strain the pasta and dress with the oil mixture, adding the parsley only at the last minute.
Serve with Parmesan cheese to taste and a cold white wine.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster