1lb. of spaghetti
1/4 cup chopped parsley
2/3 cup of EVOO
3 or 4 spicy red chilli peppers (depending on spice tolerance)
2 garlic cloves, minced
Boil the spaghetti in a pot with a dash of salt.
While pasta is boiling, heat up Hojiblanca olive oil in large pan, gradually add garlic and peppers, cook until the garlic is soft, almost undone but not brown.
Once pasta is cooked to the desired consistency, remove from heat. Drain the water.
Dump spaghetti in with the garlic and peppers, mix well over medium heat, add parsley, mix again and serve.
Kick it up a notch with spicy Harissa olive oil or add a burst a flavor with our black and white truffle oil
Cooking Time: 12 min