Spaghetti with garlic, oil, and chili pepper

When time is short and the pantry is almost empty, spaghetti with garlic, oil, and chili never disappoints. It is a recipe with very few ingredients, and for this very reason, extra virgin olive oil is the real star.

Ingredients (for 4 people)

• 360 g of spaghetti
• 3 cloves of garlic
• 1 fresh chili pepper (or dried chili pepper, as desired)
• A bunch of fresh parsley
• 6–8 tablespoons of Beghelli-Vergani extra virgin olive oil
• Coarse salt for the cooking water

Preparation

1. Bring plenty of water to a boil, salt it, and cook the spaghetti according to the times indicated on the package.
2. Meanwhile, peel the garlic and cut it into thin slices. Slice the chili pepper into rings and finely chop the parsley.
3. In a large pan, gently heat about half of the oil with the garlic and chili pepper over low heat: the garlic should just turn golden, without burning.
4. Drain the spaghetti al dente, reserving a ladle of cooking water, and pour it into the pan.
5. Toss the pasta for one minute, adding a little cooking water if needed, until the sauce thoroughly coats the spaghetti.
6. Turn off the heat, add the parsley, and finish with the remaining oil, uncooked. Serve immediately.

Our tip

Dividing the oil into two stages makes a difference: one part to flavor the garlic in the pan, the other uncooked at the end, to fully enjoy its aroma. For those who cook often, the 500 ml and 750 ml sizes are the most convenient to keep in the kitchen.

Enjoy your meal from our family!