Name: Spaghetti with Oil and Chili Peppers
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 teaspoon ground black pepper; 1 tablespoon chopped fresh marjoram; 6 garlic cloves, crushed and chopped; 1 teaspoon salt; 2-3 fresh chili peppers, chopped; pinch of salt; 600 g (1¼ lbs) spaghetti; ½ cup (60 g/2 oz) grated pecorino cheese; 155 mL (5 fl oz) virgin olive oil; ½ cup (80 g/2½ oz) black olives, pitted and chopped; 1 teaspoon fresh thyme leaves; 1 cup roughly chopped Italian parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Spaghetti al aglio e pepperoni is my favourite quick pasta dish. Serve with tomato and basil salad.

Ingredients

600 g (1¼ lbs) spaghetti
pinch of salt
½

Method

To make the sauce

Heat the olive oil in a large saucepan over a low heat and cook the garlic for 3 minutes, without browning it. Add the chili peppers and cook for 1 minute. Add the rest of the ingredients and stir briskly over a high heat for 1 minute.