Spaghetti with Garlic, Olive Oil and Chilli
This dish is a classic, I love the Italian name Spaghetti Aglio, Olio e Peperoncino. It is known all over Italy. It can be eaten any time of the day, when you're hungry but you want something quick and easy to make. I add anchovies to the pasta as they add a delicious salty element to the dish, but if you don't like them, leave them out. Some say this is an aphrodisiac, just saying.
Recipe
Serves 4
450g spaghetti
60ml olive oil
6 garlic cloves, peeled and finely chopped
1 fresh hot red chilli, chopped
4 anchovy fillets in oil, roughly chopped
Extra virgin olive oil, for drizzling, optional
450g spaghetti
60ml olive oil
6 garlic cloves, peeled and finely chopped
1 fresh hot red chilli, chopped
4 anchovy fillets in oil, roughly chopped
Extra virgin olive oil, for drizzling, optional
Cook the pasta in plenty of boiling salted water until al dente, follow packet instructions.
Meanwhile, heat the oil in a large saucepan, add the garlic, chilli and anchovies. Fry gently but don't allow the garlic to brown. The sauce doesn't take more than 4-5 minutes to make. Season with a little salt and pepper.
Lift the cooked pasta from the water, using tongs, and mix directly with the sauce, a little pasta water in the sauce is good here. Taste for seasoning, add a drizzle of extra virgin olive oil on top if you desire.
Meanwhile, heat the oil in a large saucepan, add the garlic, chilli and anchovies. Fry gently but don't allow the garlic to brown. The sauce doesn't take more than 4-5 minutes to make. Season with a little salt and pepper.
Lift the cooked pasta from the water, using tongs, and mix directly with the sauce, a little pasta water in the sauce is good here. Taste for seasoning, add a drizzle of extra virgin olive oil on top if you desire.
Enjoy!
