This is my favorite pasta dish – simple yet delicious. Great to rustle up late at night if you have an unexpected visitor…!! NOTE: I usually deseed the fresh chillies but also use a pinch of dried chilli flakes because I like the heat they give – I will leave you to decide which you use depending on how hot you like it.
Serves 4
INGREDIENTS
1 pound dried spaghetti
(125ml) ½ cup olive oil
2 heads of garlic, each clove peeled and thinly sliced
2 whole red chillies, deseeded and thinly sliced
salt flakes and freshly ground black pepper
2 tablespoons of Bomba! XXX
grated zest of 2 lemons
small handful of fresh basil leaves, chopped (optional)
small handful of fresh mint leaves, chopped (optional)
small handful of fresh flat-leaf parsley, chopped (optional)
Method
- Bring a large pot of water to the boil, then add 2 tablespoons of salt.
- Cook the spaghetti according to the packet instructions but make sure you don’t overcook it, you want it al dente. Drain.
- Meanwhile, heat the olive oil in a large skillet over a low heat. Add the garlic and chilli and a tiny bit of salt. You want the garlic and chilli to flavour the oil here. Once the garlic begins to brown, remove before it burns and makes the oil taste bitter.
- Add the drained spaghetti to the skillet at this point and add the Bomba, herbs, lemon zest and plenty of black pepper. If it gets a little dry, add more olive oil.
- Serve immediately with Parmesan cheese if you wish.
