As part of my continuing efforts to work my way through every one of Italian Foodie’s recipes (!), I had a go at the rather exotic sounding “Spaghetti Aglio, Olio E Pepperoncino“. This roughly translates as “Spaghetti with garlic, oil and chili“. The recipe is as simple as it sounds - just gently heat some good extra-virgin olive oil, lightly colour the sliced garlic, then add some finely-chopped red chili and fresh flat-leaf parsley. Add some good quality spaghetti to the sauce (as the Italians do) and serve with plenty of grated Parmesan cheese. Very tasty and makes a great change from “red sauce”. Check out Lorraine’s recipe here. Thanks once again Lorraine!
