SPAGHETTI WITH GARLIC, OIL AND HOT CHILI PEPPERS
320 g of spaghetti
3 cloves of garlic
3 chili peppers
70 g of Tulone extra-virgin olive oil PDO Sicily
Start by cooking the pasta in boiling salted water. Cook the spaghetti al dente and in the meantime prepare the sauce: peel the garlic cloves, divide them in half and remove the core. Cut the wedges into rather thin slices.
Take the fresh chili peppers and cut them into slices removing the stalk. If you prefer a lower level of spiciness, you can cut them open lengthwise and remove the seeds before cutting it into slices. Now pour the oil into a large pan.
Heat it over a low flame and add the garlic and chili peppers. Important: the chili and the garlic should not burn but only fry for a couple of minutes. Once the pasta is cooked al dente, drain it with the help of a colander and put it back into the now empty pot.
Remember to save some cooking water. Now transfer the seasoned oil directly into the pot with the pasta and add a ladle of cooking water.
Stir for a few moments to let the flavors mix. Serve the pasta.