The Stinky Chef: Spaghetti Aglio, Olio e Peperoncino (Spaghetti with garlic, chilli & olive oil)

During these strange and uncertain times, we’re all in need of a pick-me-up. And what better than something to feed the body as well as the soul? In our current cookery series, James Gingell from The Stinky Chef deli in Rawtenstall, Lancashire shares a selection of delicious recipes.

Gingell says: “This dish can be made with any kind of pasta but works particularly well with long pastas like spaghetti. It’s a simple list of ingredients but buy the best you can. Remember that the dry red chilli will intensify in heat. Add as much as you want but be careful.”

Spaghetti Aglio, Olio e Peperoncino (Spaghetti with garlic, chilli & olive oil)

Ingredients

Serves 4

500g spaghetti

2 cloves of garlic (peeled and thinly sliced)

Snippets of dry whole chilli made with scissors (or 1/2 teaspoon of dry red chilli flakes)

120ml extra virgin olive oil

1 tbsp flat parsley (roughly chopped)

60g Parmigianino Reggiano (freshly grated)

Salt and pepper

Method

Cook the pasta in salted boiling water for the recommended cooking time. When cooked, drain and set aside.

In a deep-frying pan, add olive oil and gently fry the sliced garlic and chilli, being careful not to burn the garlic as this will affect the taste of the overall dish.

Add chopped parsley to your frying pan followed by the drained pasta.

Toss all ingredients together thoroughly so all the pasta is coated.

Season with salt and freshly ground black pepper.

Divide evenly between four warm bowls and finish with a generous dusting of freshly grated Parmesan cheese.

Buon Appetito.

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