Italian Main course Pasta Vegetarian

Aglio, olio, peperoncino


  • 250g spaghetti
  • 2 cloves garlic, chopped
  • pinch of dried chilli flakes
  • small handful chopped parsley (optional)


Cook the spaghetti in plenty salted water until al dente.

Meanwhile, in a small frying pan pour in a good amount (about 4 tbsp) good extra virgin olive oil. While the oil is still cold, put in the garlic and chilli flakes (adjust amount to your taste). Heat this up slowly and let it sizzle gently for a few minutes. Take care not to let the garlic brown at all or it will taste bitter. Set aside to infuse until pasta is cooked.

Once the pasta is cooked toss with the infused oil and the parsley. Serve with grated parmesan and bread.

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