Garlic is stripped of its soul and left to sizzle together with the chili pepper; the parsley is finely chopped to give color and freshness to the entire dish. The spaghetti with garlic, oil and hot peppers they are the most famous and traditional dish of Italian cuisine; a first course as simple as it is elaborate to prepare. Yes, because the secret for one good garlic and oil lies in cooking the garlic, which must release its aroma without ever burning.
Depending on your taste, the chili pepper can be more or less pronounced, reduced to powder or cut into larger, more spectacular rounds.
Spaghetti with garlic, oil and chilli pepper is a very quick first course, the classic Italian dinner saver that is impossible not to love.
Cook the spaghetti in boiling, salted water.
Pour plenty of oil into a pan and add the cored garlic cloves and the chilli pepper cut into thin slices.
Add a little cooking water (be careful, the oil must not be hot) and risotto the spaghetti for a few minutes.
Stir in the finely chopped parsley and extra virgin olive oil off the heat.
Serve the spaghetti with the emulsion created during cooking.