Garlic, Oil and Chilli Spaghetti (Spaghetti Aglio olio e Peperoncino)
Easy
30mins
4
Garlic, Oil and Chilli Spaghetti (Spaghetti Aglio olio e Peperoncino)
Rated 4.4 stars by 7 users
Servings
4
Prep Time
20 minutes
Cook Time
10–15 minutes
Ingredients
- 500g spaghetti
- 10 anchovy fillets, roughly chopped
- 2 garlic cloves, crushed
- 4-5 tbsp Gewürzhaus Italian Chilli & Garlic Oil, plus extra for serving
- Flaky salt, such as Pyramid Flake Salt, to taste
- 1 bunch flat parsley, finely chopped, to serve
- Parmesan cheese, grated, to serve
Directions
- Cook the spaghetti according to packet instructions.
- Add garlic, anchovies and chilli oil to a deep frypan and fry gently over low heat for approximately 3-4 minutes. Be careful not to burn the garlic in the chilli oil blend.
- When the pasta is cooked, scoop out ¼ cup of pasta cooking water, then drain pasta. Add pasta to the frypan, add the pasta cooking water. Toss to coat, season with salt and sprinkle with parsley. Serve with parmesan cheese and extra chilli oil.
Recipe Note
To make Gewürzhaus Italian Chilli & Garlic Oil heat 1 part spice blend with 4 parts olive oil in a saucepan until sizzling. Chilli Oil can be stored in a glass jar for up to one month. View the full recipe here.
