Poor dish, simple and quick, but very tasty: the spaghetti with garlic, oil and hot peppers they are the perfect wildcard for those impromptu dinners with friends, or to satisfy that craving for a plate of pasta that arrives perhaps late in the evening. We all have a head of garlic, extra virgin olive oil and dried chilli peppers at home and there is no Italian pantry that cannot offer a pack of spaghetti. The origins of this versatile first course they are Neapolitan, belongs to the poor Neapolitan cuisine and probably owes its birth to the ingenuity of the housewives who proposed it as an economical and tasty alternative to the much more expensive spaghetti with clams. Whatever the origins of these famous spaghetti, preparing them is really simple and they will surely become your dinner saver!

Preparazzjoni

1

First, cook the spaghetti in plenty of salted water.

2

In a large pan, heat the oil with the halved garlic and the red pepper. I use the dry one, but the fresh one will do just fine. Make sure that it does not burn but only that the oil is flavored.

3

Once the pasta is cooked, drain it directly into the sauce pan.

4

Sauté it for a few minutes over high heat then distribute it on plates.

Conservation and Advice

This dish should be eaten hot as soon as it is done, keeping it would not make sense! Spaghetti with garlic, oil and chilli pepper are very simple to cook, so the use of the ingredients is essential: we recommend the use of an excellent żejt extra verġni taż-żebbuġa. Rigward it-tewm: you can grind it if it does not give you digestive problems, or put it whole and remove it just before adding the pasta. Ditto for the bżar taċ-chili: tista use it dry or frisk removing the seeds, to mitigate the spiciness. If you like the very spicy flavor, you can leave them. You can sprinkle the dish with a handful of chopped parsley or with Parmesan cheese.