My Version of Pasta a L'olio

A community recipe by SamIAm

Not tested or verified by Nigella.com

Introduction

This is one of my stand by dinners. I make it for my husband and I after a long day, when he would have worked through lunch and is starved for dinner. I always make a side salade to go with it and lay out some Parma Ham to nible oon for Protein.

Ingredients

Serves: 4 to 6.

Metric Cups

500 grams spaghetti (or linguine)
9 tablespoons olive oil (8 for cooking and one reserved for later)
1 dried chilli (cut small, or a fresh red chilli)
1 clove garlic (a large clove)
salt
pepper
1 handful fresh parsley (a generous handful, chopped)
Parmesan cheese (grated)

17⅔ ounces spaghetti (or linguine)
9 tablespoons olive oil (8 for cooking and one reserved for later)
1 dried chile (cut small, or a fresh red chilli)
1 clove garlic (a large clove)
salt
pepper
1 handful fresh parsley (a generous handful, chopped)
Parmesan cheese (grated)

Method

My Version of Pasta a L'olio is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put in a very small pan 8 tablespoons of Olive Oil (the pan should be small enough to give the oil some depth so as not to burn what goes into the pan to a crisp). Throw into the small pan 1 dried red chili cut into slivers. Add the crushed clove of garlic. Add the salt and freshly ground black pepper. Let it simmer at very very low heat while you cook the pasta as instructed. Keep it al dente.
Once the pasta is cooked, drain it and put it in a bowl.
Pour over the pasta the hot chili oil and mix.
Add the 9th tablespoon of olive oil at room temperature to get a glistening effect. Add the freshly chopped Parsley.
Sprinkle generously with grated Parmesan Cheese. Mix well. Check the seasoning, add salt and pepper if needed. Finish off with some more fresh Parsley and Parmesan Cheese.

Put in a very small pan 8 tablespoons of Olive Oil (the pan should be small enough to give the oil some depth so as not to burn what goes into the pan to a crisp). Throw into the small pan 1 dried red chili cut into slivers. Add the crushed clove of garlic. Add the salt and freshly ground black pepper. Let it simmer at very very low heat while you cook the pasta as instructed. Keep it al dente.
Once the pasta is cooked, drain it and put it in a bowl.
Pour over the pasta the hot chili oil and mix.
Add the 9th tablespoon of olive oil at room temperature to get a glistening effect. Add the freshly chopped Parsley.
Sprinkle generously with grated Parmesan Cheese. Mix well. Check the seasoning, add salt and pepper if needed. Finish off with some more fresh Parsley and Parmesan Cheese.