This is one the most basic combinations in the Italian repertoire, but when done properly, with the right EVOO, it is nothing short of a masterpiece. You can replace the parsley with basil, or use some of each. It’s an Italian love affair with quality ingredients.

Ingredients

¾ cup Medium Intensity EVOO or Garlic Infused EVOO

3 tbsp Peperoncino Garlic Olive Oil (for a spicier finish) or Basil Olive Oil (for a savory finish)

16 oz dried spaghetti or angel hair pasta

6 garlic cloves, finely chopped

1 red chili, finely chopped

A large handful of flat-leaf parsley and/or basil, finely chopped

Sea Salt

Preparation

1. Cook the spaghetti in plenty of boiling, salted water until almost soft to the bite -al dente - to the tooth.

2. Meanwhile, heat the EVOO in a heavy-based frying pan over a low heat, and softly fry the garlic for one to two minutes, stir with a wooden spoon to spread the flavours all over the oil. Add 3 tbsp of the pasta cooking water to the pan and stir in the chili and parsley. Season with sea salt and cook for three minutes, giving an occasional mix.

3. When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss around to coat with the oil mixture, then leave for a minute over a low heat before serving on warmed-in-the-oven plates.