Spaghetti Aglio Olio e Peperoncino

Serves: 5
Difficulty: Easy

Cooking Time: 5 Mins
Prep Time: 5 Mins

Dietary: None
Allergens: Gluten


Spaghetti 500g, Garlic 1 T crushed, Red chilli 1 T finely chopped, Whole cherry tomatoes 400 g, Extra Virgin Olive Oil 3 T


1. Bring water to the boil, salt and add pasta to cook until “al dente”

2. in the meanwhile add 3 T of Evoo to a large skillet, when hot add chopped garlic and chilies and cook for few seconds. Add whole cherry tomatoes and cook on low heat for few minutes.

3. Drain pasta, add it to the skillet with a generous splash of the cooking water and cook through until all flavours are combined.

4. Plate the spaghetti and drizzle with good quality olive oil.