Chilli spaghetti with garlic and parsley recipe
A simple, classic and super-quick dish that chef Nino Zoccali never gets tired of. If you can't find chilli spaghetti, just add fresh or dried chilli to the recipe instead.
You can add a little of the pasta’s cooking water to thesauce to reduce the quantity of oil required.
Ingredients
- 600 g good-quality dried chilli spaghetti
- 150 ml extra virgin olive oil
- 1 small garlic clove, thinly sliced
- 1 medium-heat long red chilli, sliced
- 2 tbsp chopped flat-leaf (Italian) parsley
- 1 pinch fine sea salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 1 cup freshly grated pecorino cheese, to serve
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 6
Step-by-step
- Cook the pasta in abundant salted boiling water until al dente and drain. As you are draining the pasta, heat half of the extra virgin olive oil in a saucepan over medium-high heat.
- Just before it begins to smoke, quickly add the garlic and chilli, if using, and stir a couple of times with a wooden spoon before removing the pan from the heat, taking care not to burn either the garlic or the chilli.
- Add the pasta to the garlic, chilli and oil and then stir in the parsley. Season with the salt and black pepper and serve the pasta immediately with lots of freshly grated pecorino cheese and the remaining extra virgin olive oil.
Recipe taken from Pasta Artigiana, by Nino Zoccali
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