Spaghettini aglio, olio e peperoncino

Name: Spaghettini aglio, olio e peperoncino (Spaghettini with garlic, olive oil and chilli)
Yield: Serves 6
Cuisine: Italian
Ingredients: grated Parmesan cheese; 3 garlic cloves, peeled and finely chopped; a small handful of chopped fresh parsley; about 125 ml (½ cup) extra virgin olive oil; 3 small, dried red chillies, crumbled; 500 g (1 lb 2 oz) spaghettini

Spaghettini with garlic, olive oil and chilli

Preparation info

Serves
6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is a quick, simple sauce, ready in the time that it takes to cook the spaghettini. You can add more or less garlic and chilli to suit your taste. This pasta is not always served with Parmesan cheese. Naturally, you can decide.

Ingredients

500 g (1 lb 2 oz) spaghettini
about

Europe
Italy
Main course
Tuscany
August
Vegetarian
Mediterranean

Method

Put a large saucepan of salted water to the boil. When it comes to the boil, add the pasta and cook, following the packet instructions.

Put the olive oil, chilli and garlic into a saucepan large enough to hold all of the pasta. Heat until the garlic and chilli begin to sizzle, and colour and flavour the oil. Remove the saucepan from the heat.

Drain the pasta reserving about