Garlic, Oil and Chilli Pepper Pasta

The Pasta Aglio, Olio e Peperoncino is a traditional Italian dish made by cooking spaghetti until al dente. In a separate pan, heat extra virgin olive oil over low heat and add finely chopped garlic and red pepper flakes for a bit of heat. Cook the garlic until golden, being careful not to burn it. Once the spaghetti is cooked, drain it and toss it in the pan with the garlic-infused oil and pepper flakes. Mix well, ensuring the pasta is coated evenly with the flavorful oil. Finally, garnish with freshly chopped parsley for a burst of freshness before serving

• 350g spaghetti or preferred pasta

• 4-5 cloves garlic, finely chopped

• 1 teaspoon red pepper flakes (adjust to taste)

• 1/2 cup Colli Siciliani Organic Olive Oil

• Salt for pasta water and seasoning

• Fresh parsley, chopped (for garnish)