This is the classic pasta dish Spaghetti Aglio e Olio, spaghetti with garlic and olive oil. All the recipes I’ve seen add chilli to the mix. It’s known in my house as ‘cold cure pasta’. I didn’t know about its curative properties when I first made it, however. I had a streaming cold and was just looking for a quick and easy dinner. This dish takes no longer to cook than the time to cook the pasta, but once I’d eaten it I found that my nose dried up for the rest of the evening!
Even if you don’t have a cold to deal with (or a battalion of the undead to keep away with the garlic!) this is still one of the great pasta dishes. As there are only a handful of ingredients, which are treated incredibly simply, use the best quality you can get. This is one to use the plumpest garlic and the extra virgin olive oil.
I’ve given the quantities for two people here, but this is a solitary dish for me so I don’t need to worry about table etiquette of eating spaghetti dripping with oil and flavour.
Cook 150g of spaghetti according to packet instructions. While the pasta is cooking gently warm 3 tablespoons of good olive oil in a frying pan. Stir in 2 minced plump cloves of garlic and 1 chopped birdseye chilli. Stir the garlic and chilli through the oil but you are only warming and flavouring the oil, do not fry the garlic and chilli. When the pasta is cooked, drain it thoroughly. Put it in the frying pan and stir through the oil until every strand is coated. Season with black pepper and serve, sprinkled with a few chopped basil leaves.