Spaghetti with Chilli and Garlic

Known as Spaghetti aglio e oilo pepperoncino in Italy, this has to be the simplest Spaghetti dish and yet one of the most sophisticated. Sublime.

Ready in 15 minutes
Serves 4 people
Suitable for vegetarian


(*omit for Vegetarians)

400g Cook Italia Spaghetti
4 tablespoons Extra Virgin Olive Oil
2 Red Chillies, deseeded and coarsely chopped
4 Cloves Garlic, coarsely chopped
A handful Fresh Basil leaves, roughly chopped
A pinch Salt and Black Pepper
A sprinkling Cook Italia Grated Italian Cheese*


Cook the Spaghetti in a large pan of boiling water, with a pinch of salt, for 8 to 10 minutes.

Meanwhile, warm the Olive Oil in a pan on a medium heat. Add the garlic and chilli and fry for a couple of minutes, stirring occasionally, until softened but not burnt.

Check the Pasta and when it is how you like it – ‘al dente’ or a little softer – drain it and tip the hot, drained Pasta into the pan with the chilli and garlic.

Mix until the Pasta is glossily coated in the Olive Oil.

Sprinkle the chopped basil and the Grated Italian Cheese* (if using) over the top and serve immediately with a twist of black pepper for a final flourish.

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