Spaghetti with Garlic, oil and chili pepper

Boil About 4 liters ( 8 pints ) with coarse salt

Slice Garlic thinly and place in a skillet with oil chopped, deseeded chili peppers.

When the water boils, add the spaghetti and cook al dente.

3 or 4 minutes before the pasta is done, begin to heat the skillet with the oil so that the garlic browns gently, but do no fry.

Drain the spaghetti but leave slightly moist and keep aside a little cooking water; tip the pasta into the skillet of oil. Stir Well so that the oil coast all the pasta and does not stay at the bottom of the skillet.

If preferred, toss chopped parsley into the oil with the pasta or add cherry tomatoes cut in half when the oil is warm.

 

Serve 5

• 500 g (1 lb) of spaghetti
• 6 cloves of garlic
• 4 red hot chili peppers
• 100 g of extra virgin olive oil
• coarse salt