Spaghetti with Garlic, Oil and Chilli

Spaghetti con Aglio, Olio e Peperoncino


  • 350 g/12 oz spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 red chilli pepper, finely chopped, or 1 good pinch dried chilli flakes
  • 1 tablespoon finely chopped parsley


Boil the pasta in plenty of salted water until al dente. In a frying pan, gently heat the olive oil. Add the garlic and chilli, toss in the drained spaghetti and remove the pan from the heat. Toss in the parsley and serve at once.