Name: Spaghetti olio, aglio e peperoncino (Spaghetti with oil, garlic and chilli)
Yield: Serves 4
Cuisine: Italy
Ingredients: 3 tbsp chopped flat-leaf parsley; 6 tbsp extra virgin olive oil; 350 g/12 oz spaghetti or linguine; 3–4 garlic cloves, finely chopped; ½–1 tsp crushed dried chillies, to taste; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is the most flavourful quick sauce I know. Every time I eat it I think it is the best way to dress spaghetti.

Ingredients

350 g/12 oz spaghetti or linguine
salt
6 tbsp

Method

Cook the spaghetti in boiling salted water.

While the pasta is cooking, heat the oil in a large frying pan. Add the garlic, chilli and half the parsley and sauté for 2–3 minutes.

When the pasta is ready, drain, but do not overdrain, and tip it into the frying pan. Stir-fry for 2 minutes, using two forks to lift the strands high so that they all get coated with oil. Sprinkle with