extra-virgin olive oil 3 tbsp
garlic cloves 2, finely chopped
red chilli pepper 1, finely chopped, or dried chilli flakes 1 good pinch
parsley 1 tbsp, finely chopped
Boil the pasta in plenty of salted water until al dente. In a frying pan, gently heat the olive oil. Add the garlic and chilli, toss in the drained spaghetti and remove the pan from the heat. Toss in the parsley and serve at once.