Yields: 6 portions
Pasta Components
454 g Spaghettini (Size No. 3)
225 ml Extra Virgin Olive Oil
4 cloves Garlic, peeled and finely sliced
2 pcs seedless Calabrian Chilli, finely chopped
Italian Parsley, as needed, finely chopped
PREPARATION
Place a pan onto the burner with the olive oil. When it is hot, using a medium heat, add the peeled and finely sliced garlic cloves, and the chopped chilli pepper, and fry for a couple of minutes to soften.
In the meantime, cook the pasta in plenty of boiling salted water. When the pasta has reached ‘al dente’ stage, strain and add it to the pan with garlic and chilli pepper oil and toss together with finely chopped Italian parsley.
Serve hot.
Enjoy! ADB
Spaghetti, aglio e olio, or spaghettini, with garlic and oil, is one of the most famous pasta dishes from Naples, Italy.