Spaghetti with garlic, oil and red chilli (a.k.a. Spaghetti aglio, olio e peperoncino)
   
Preparation: 5 mins
Cooking: 10 mins
    
Difficulty: Easy
    
Vegetarian

This classic "hot" dish is so quick to make that I would include it in the "Italian fast food" category! The recipe is very popular and traditionally is eaten in the summer, at night, accompanied with chilled white wine. 

SERVES 4

Ingredients:

• 400 g (14 oz) Spaghetti (cooked "al dente" - see How to cook perfect spaghetti)
• 100 ml ( 3 ½ fl oz) Extra virgin olive oil
• 2 Cloves of garlic (cut in slices - the more slices you have the more garlic flavour will be released in the oil)
• 1 Red chilli - very hot (see Using Chilli)
• A small handfull of parsley (finely chopped)

Note: The oil, garlic and chilli sauce should be prepared while you are boiling the spaghetti. It’s so quick to prepare that if the spaghetti is not yet ready, you can temporary remove the saucepan from the cooker. When the spaghetti is in the colander, then put the saucepan onto the cooker again, add the parsley and after few seconds add the drained spaghetti.

Directions:

Heat the extra virgin oil in a sauté pan or wok. Add the garlic and the chilli.

Sweat off for few minutes till the garlic become golden in colour and then remove the garlic from the pan.

When spaghetti is ready (remember to cook spaghetti "al dente") and drained, it’s time to add the parsley. So, put the parsley in the saucepan and give a quick stir.

Parsley should not cook too much, just the time you need to get the spaghetti from the colander. Then, immediately add the spaghetti and stir thorougly on a medium-high heat for few seconds.

When served on the plate, everyone can top with a sprinkle of grated Parmesan cheese, but a sprinkle of grated Pecorino cheese will make it even better.

Buon appetito!

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