Paluffo EVO among the best italians in the Slow Food Guide!

Paluffo EVO among the best Tuscan Oils

Spaghetti aglio, olio e peperoncino

I start with a very simple receipt.

Spaghetti aglio, olio e peperoncino

Spaghetti with Garlic, Oil and Chillies

400 g/14 oz spaghetti

100 ml/3^1/2 fl oz olive oil

4-6 garlic cloves, finely chopped

2-3 dried chilli peppers

2tbsp finely chopped parsely

Salt

Freshly ground pepper

75 g/2^1/2 oz grated Parmesan (Optional)

Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to packet instructions until al dente.

In a deep frying pan, heat the olive oil and sauté the garlic and whole chillies in the garlic oil.

Drain the spaghetti, add it to the deep frying pan while still dripping wet, and mix with the hot garlic oil parsely. Season with pepper and serve on heated plates with the Parmesan on the side. Parmesan is an option, and anyway try the spaghetti before without and after with a small quantity of freshly grated real Parmigiano Reggiano.