Ingredients (serves 4)

• 400 g spaghetti made with durum wheat flour
• 6 tablespoonfuls of Pantaleo extra-virgin olive oil
• 1 or 2 garlic cloves crushed in the palm of your hand (if you are in a hurry, they can still be “dressed”, i.e. with the skins still on)
• 1 teaspoon of crushed chillis or two small chilli peppers cut into quarters
• Freshly chopped parsley
• A handful of salt for the water to cook the pasta in (at least 5 litres)

Preparation

Bring to the boil at least one litre of water for every 100 g of pasta, without adding salt just yet.
When the water boils, add the spaghetti and stir with a serving fork to prevent it from sticking together, add the salt and cook until the texture is al dente
While the spaghetti is cooking, heat the extra-virgin olive oil in a frying pan and add the crushed garlic and chilli; fry gently for 3-4 minutes to bring out the fragrances and piquancy.
To stop the garlic from browning too much and/or burning the chilli, remove from the heat.
When the spaghetti is al dente, drain and pour straight into the pan with the boiling oil, garlic and chilli, add the fresh parsley and mix well.
Serve immediately.