Bring a large pot of salted water to a rolling boil and put in the spaghetti. Don’t forget to stir frequently to prevent
the pasta from sticking together.
In a large frying pan heat your olive oil and add the garlic, chilli, spring onions and over a medium heat brown all the above. The idea is to flavour the oil well with the chilli and garlic.
Add 1tsp of salt and 1tsp of freshly ground pepper. As soon as the pasta is tender, use a pasta spoon to lift it out of the water and put it straight into the frying pan with the sauce. You don’t need to drain the water off in a colander.
Add 1/3 of a cup of the pasta water to the frying pan too to moisten the sauce. Stir in the freshly chopped parsley and serve with a good sprinkling of Parmesan cheese and some crusty bread.
Reprinted with permission of Janice Tripepi. To see more
recipes, click here.