The dish with Extra Virgin Olive Oil // Aglio Olio e Pepperoncino

The perfect weeknight meal/snack for when you've got nothing in the fridge.

The trick to getting this right is getting the sauce consistency right and the timings spot on.

"I'd definitely pay for this" - Review still pending.

Spaghetti aglio e olio is a typical vegetarian dish of the Mediterranean diet, rich in flavor and healthy. This version i'm about to show you is the authentic garlic, chilli and oil pasta recipe.

Ingredients (Serves 2)

• 180g spaghetti

• 2 cloves garlic (or 1 if you're a wuss)

• 1 fresh red chilli/ 1 tsp dried chilli flakes

• 140ml good quality extra virgin olive oil

• Handful of chopped parsley

Method

1. Bring a pot of water to the boil, add a good couple of pinches of salt (around 10g)

2. Add your pasta (cooking time is about 8-10 mins). Keep track

3. Whilst the pasta is cooking, slice the onion lengthways (remove the skin first). Top tip, garlic can be fiddle so add to a glass jar with a lid and give a good shake. the skins should come loose.

4. Deseed and thinly slide your chilli (if you've opted for fresh).

5. On a medium heat, add the olive oil and garlic, cooking gently for a few minutes (be careful not to burn).

6. Add the chilli and cook for a further 1-2 minutes until soft.

7. A few minutes the pasta is al dente (2 mins prior to packet cooking times), add the pasta to the pan and stir to emulsify.

8. Add a half a ladle of starch water (pasta cooking water) to the pan and continue to emulsify the sauce. If its still a bit dry, add a smidge more starch water. Nothing worse than dry pasta.

9. Test the seasoning and finish with parsley.

10. To get the fancy (ish) swirl, use serving tongs and bring together, use a spoon to lift to the plate. Drizzle with the sauce and share with others if you have to.

Ciao

The Flaky Boy