Spaghetti Aglio e Olio or Chili Spaghetti "Nothing More Easy!"
"Really very quick!"
Spaghetti aglio e olio or chili spaghetti, with garlic, extra vergin olive oil and dried crushed chilies. A contribute of flavor and spiciness to a variety of Italian pasta recipes.
A traditional, spicy hot Mediterranean pasta recipe, though there's a funny dispute between Naples and Rome for the origin of this dish.
This recipe has really simple ingredients it's easy to prepare, when you are in a rush, it's very informal, uncomplicated but not tasteless.
Good for vegetarians, and if you are a hot spicy food lover this dish will completely satisfy you.
Ingredients: serves 4
1 lb (gr 454) spaghetti 2 big garlic cloves ¾ cup (¼ pt) (ml 177) extra vergin olive oil 1 or 2 up to your taste, dried hot red chili or flakes ½ cup (gr 113) fresh chopped parsley (optional) 2 tbsp (gr 28) sea salt
Parmesan cheese? "For me no thanks!"
The smaller dried chilies are generally stronger than the large ones.
Wine pairing
"I recommend a good white!"
Preparation: easy Time: 20 minutes
1. Set the water to boil in a pasta pot. Only when boiling add the 2 tablespoons of sea salt, drop spaghetti in and give a stir.
It will take you 7 minutes to cook spaghetti "al dente".
2. While spaghetti are cooking start to heat the olive oil in a large pan (I use a non-stick one). Slice the 2 garlic cloves in quarters, add the chili broken in 2 or 3 pieces or the flakes, fry until the garlic begins to turn golden.
3. When spaghetti are done, drain and shake them in a colander. Turn immediately into the pan, mix well spaghetti with olive oil. Let it simmer together for 1 minute, and if you want add the parsley.
1 lb (gr 454) spaghetti
The smaller dried chilies are generally stronger than the large ones. 
