Spaghetti Aglio e Olio

Five ingredients. About fifteen minutes. Lots of olive oil.

Aglio e olio is probably the best evidence we have that dinner does not need to be complicated to be very good.

Garlic slowly fried in Kitchen DRZZL. Fresh chilli. Parsley. Pasta water. Spaghetti dragged straight into the pan, then plenty of Table over the top.

The ingredient list is short enough that there is nowhere to hide.

Which is rather the point.

Serves 2

Ingredients

• 175g spaghetti

• 5 cloves garlic, thinly sliced

• 1 red chilli, finely diced

• 1 bunch parsley, roughly chopped

• DRZZL Kitchen Extra Virgin Olive Oil

• DRZZL Table Extra Virgin Olive Oil

• Salt

Method

1. Cook the pasta

Put the spaghetti into a large pan of well salted boiling water and cook until al dente.

Keep some of the pasta water before draining.

2. Start the garlic

Add a generous pour of Kitchen DRZZL to a frying pan.

Add the sliced garlic and cook for 1 to 2 minutes, keeping an eye on it. You want the garlic fragrant and lightly golden, not burnt.

3. Add the chilli

Add the diced chilli and cook for another minute.

4. Bring everything together

Drag the cooked spaghetti straight into the frying pan and toss everything together well.

Add a splash of pasta water and keep tossing until the oil and pasta water coat the spaghetti.

Add more pasta water if it needs loosening.

5. Finish

Add the chopped parsley and season to taste.

Finish generously with Table DRZZL.

Eat immediately.

Natalia's Note

Lots of DRZZL.

This is not the recipe for a cautious teaspoon of olive oil. The oil is the sauce, so use enough that it actually coats the pasta and carries the garlic and chilli through the whole dish.