Serves 4–6
Preparation time 5 minutes
Cooking time 8 minutes
400–600 g (13 oz–1 lb 2 oz) dried spaghettini
125 ml (4 fl oz) olive oil
2 garlic cloves, finely chopped
2 small dried red chillies, deseeded and chopped
2 tablespoons chopped parsley
salt and black pepper
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, heat the oil in a saucepan over a low heat, add the garlic and a pinch of salt and cook, stirring constantly, until the garlic is golden. If the garlic becomes too brown, it will taste bitter. Stir in the chillies.
Drain the pasta and add to the saucepan with the warm but not sizzling garlic, oil and chillies. Add plenty of pepper and the parsley and toss to combine. Serve immediately.
For Roman garlic, oil & chilli pasta, keep it simple by omitting the black pepper and parsley from the recipe. This dish is also excellent topped with soft poached eggs. Allow 2 eggs per portion.