Spaghetti with Garlic and Oil Recipe

1      Reviews by:    Cole A. Breeze   Spaghetti with Garlic and Oil Recipe doesn't get much simpler than this. Spaghetti tossed with the very best olive oil, with chilli for a hint of heat and plenty of parsley for a contrasting cool, fresh flavor in this tasty pasta recipe. 3436

INGREDIENTS

• 14 oz. fresh or dried spaghetti
• 6 tbsp extra virgin olive oil
• 2 to 4 garlic cloves, crushed
• 1 dried red chilli
• 1 small handful fresh flat leaf parsley, roughly chopped
• salt

DIRECTIONS

• Cook the pasta in a large pan of lightly salted boiling water. Dried pasta will take 10 to12 minutes, fresh about 3 minutes. Fresh pasta is ready when it rises to the surface of the water.
• Meanwhile, heat the oil very gently in a small frying pan. Add the crushed garlic and whole dried chilli and stir over a low heat until the garlic is just beginning to brown. Remove the chilli and discard.
• Drain the pasta and tip it into a warmed large bowl. Pour on the oil and garlic mixture, add the parsley and toss vigorously until the pasta glistens. Serve immediately in warm bowls.
• Cook's Tips: • Since the oil is such an important ingredient here, only use the very best cold-pressed extra virgin olive oil. • Don't use salt in the oil and garlic mixture, because it will not dissolve sufficiently. This is why salt is recommended for cooking the pasta. • In Rome, grated Parmesan is never served with this dish, nor is it seasoned with pepper. • In summer, Romans use fresh chillies, which they grow in pots on their terraces and window ledges. As the chilli is mainly used for flavoring, you could use chilli oil instead.