Spaghetti aglio, olio e peperoncino
Serves 2
Prep Time: 5 MINS
Cooking time: 15 MINS
Ingredients
200g spaghetti
6 garlic cloves, diced
2tbs Bippi extra hot chilli oil
1/3 cup parsley, chopped finely
2-4 anchovies, chopped finely
1tsp anchovy oil (optional)
6-10 tbs olive oil
1/2 cup parmigiano reggiano, grated
Method
In a large pot of salted boiling water, cook the pasta slightly less than the packet instructions.
Meanwhile, in a large cold pan over low heat, add the garlic, anchovies, anchovy oil, olive oil and Bippi extra hot chilli oil.
Gently fry until everything is sizzling away. After about 5-minutes or before the garlic starts to brown add a laddle of the pasta water to the pan to stop the garlic browning.
When the pasta is nearly al dente, transfer it with tongs from the pot straight into the pan. Mix it vigorously, or toss, to mix in all the flavour. Add 1/2 cup of the pasta water and continue to mix or toss to emulsify the sauce. Add in the parmiganno reggiano and parsley and give a final mix.
Plate up and top with extra parmigiano reggiano, parsley and Bippi extra hot chilli oil.
Video
