Alberto Rossi's Spaghetti Aglio, Olio E Peperoncino
Serves 4 people
• 450 GR Spaghetti • 60 ml Extra Virgin Olive Oil • 6-7 Garlic cloves, Chopped • 1 Red chilli chopped or 1 Spoon Dry Chilli Flakes • 4 Anchovies Fillets, chopped • Chopped Parsley • A bit of cooking water from the Pasta
1. Cook the Spaghetti in plenty of salted water, for about 7 minutes. 2. In a large pan, add the oil over gentle heat, add the anchovies, chopped garlic and chilli, make sure not to let them brown. It takes about 4-5 minutes. 3. With the use of tongs, take the pasta out of water and into the pan with the oil and once all is on, finish to cook the pasta for 1 minute all together. 4. Once served, you can add grated pecorino cheese. 5. It can be done with or without the anchovies and chilli.