Spaghetti Aglio, Olio e Peperoncino

Cook Time 15 minutes

Servings 2


3-4 anchovies
50ml extra virgin olive oil
1 fresh chilli, thinly sliced
1 clove of garlic, thinly sliced
200g spaghetti
20g parsley, chopped
Salt and pepper to taste


Heat the extra virgin olive oil in a pan on a medium heat. Add the anchovies and cook until dissolved. Add the garlic and chilli and simmer. Take the pan off the heat once the garlic and chilli has softened and is fragrant.

Boil a pot of water and add salt to taste. Add the pasta.
Once the pasta is cooked, strain but keep some of the pasta water from the pot.

Return the pan sauce back on the heat. Add the pasta to the pan with the warmed sauce and toss or swirl until the sauce creates a natural cream consistency. Add some of the pasta water as required. Toss and sprinkle with parsley, season to taste and serve.


Spaghetti Al Tonno


Soy, Beer and Honey Pork Ribs