Spaghetti, Aglio, Olio & Peperoncino
Spaghetti, Garlic, extra Virgin Olive Oil and Chilli
- 600g spaghetti
- 200ml Vesuvio Extra Virgin Olive Oil
- 1 small red chilli, chopped
- A handful of parsley, washed and finely chopped
- 4 peeled garlic cloves, chopped
Cook the spaghetti and drain, reserving 2 to 3 tablespoons of the water. Gently sauté garlic and chilli in the Vesuvio Extra Virgin Olive Oil for a few minutes. Add parsley, salt and the 2 to 3 tablespoons of the water in which spaghetti was cooked. Cook the mixture for 5 minutes longer and dress the spaghetti.