300g Napolina spaghetti
75ml Napolina extra virgin olive oil
4 Garlic cloves
1 Red chilli
Pinch of salt
Pinch of pepper
Small handful parsley (chopped)
Bring a large pan of water to a boil then season with salt.
Add the spaghetti and cook for 9-10 minutes until al dente.
While the spaghetti cooks, remove the seeds from the chilli then finely dice.
Crush then finely chop the garlic cloves.
When the pasta is nearly cooked heat the oil in a large frying pan then add the garlic and chilli.
Cook for 2-3 minutes being careful not to burn the garlic.
When cooked, add the pasta along with a couple of tablespoons of pasta water and the salt and pepper.
Toss the spaghetti in the garlic and chili oil until fully coated (add a little more pasta water if needed).
Roughly chop the parsley then sprinkle over the pasta and serve immediately.