A traditional Italian recipe of Campania origin but now widespread throughout Italy, so simple and tasty to prepare with just three basic ingredients, garlic oil (strictly Extra Virgin Olive Oil) and chilli pepper precisely. It is also known as the dish that saves you a last-minute or a late-night dinner.
Serves 4, Preparation time 5 mins, Cooking time 10 minutes
- 350 g. Spaghetti
- 3-4 garlic cloves
- 2 fresh or dried chili peppers
- 8 tablespoons Extra Virgin Olive Oil (EVOO)
- Optional: Chopped parsley, a little bunch
Start by boiling salted water.
Meanwhile, peel and crush the garlic cloves a little. You can also cut them in half lengthwise.
In a large frying pan, heat the EVOO, add the garlic cloves, and as soon as they start to brown add the chopped fresh chilli pepper or if dry, open it and add the seeds inside. Fry for a couple of minutes. Turn off the heat.
Drain the spaghetti al dente and set aside a ladleful of the cooking water.
Toss the spaghetti in the pan with the garlic, oil and chilli pepper, turn the heat back on, add some of the cooking water, mix well. Serve
Side note: The choice of adding chopped parsley at the end is totally up to the consumer. We prefer not to include it.