Spaghetti Ajo, Ojo e Peperoncino
A recipe for Spaghetti Ajo, Ojo e Peperoncino from the cookbook, The Eternal City! Spaghetti is paired with garlic, olive oil, and red chili for a quick and delicious meal.
Servings 4 Servings
Ingredients
- 400 grams (14 ounces) spaghetti
- 150 milliliters (5 fluid ounces) extra virgin olive oil
- 2 garlic cloves thinly sliced
- 2 red chilies seeded and finely chopped
- 1 small bunch flat-leaf parsley chopped
Instructions
- Bring a large saucepan of salted water to a boil.
- Add the pasta and cook for the time indicated on the packet.
- Meanwhile, gently heat the olive oil in a frying pan and add the garlic. Cook over medium heat for a minute or two until the garlic begins to soften, then add the chili and season with a little salt.
- Cook for a further minute to infuse the oil, then turn off the heat so the garlic doesn't burn.
- When the pasta is al dente, drain it and add to the frying pan with a few spoonfuls of the cooking water.
- Cook over medium heat for a couple of minutes, adding the parsley and stirring together well to coat the pasta in the oil.
- Serve immediately.