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Spaghetti with garlic, oil and chili is one of the symbol dishes of Italian cuisine, where the quality of extra virgin olive oil is essential. An essential recipe, made of a few gestures and simple ingredients, in which a characterful EVO oil enhances the aroma of garlic and the lively note of chili. Prepared with Olio Limera, it becomes an intense, fragrant and perfectly balanced first course.
Bring plenty of salted water to a boil and cook the spaghetti until al dente.
Meanwhile, gently heat a large pan with the extra virgin olive oil over low heat.
Add the lightly crushed garlic cloves (or sliced, if you prefer a more intense aroma) and let them brown slowly, without burning them.
Add the chili pepper and let the oil flavor for a few seconds, keeping the flame low.
Drain the spaghetti, reserving a little cooking water, and transfer them directly to the pan with the flavored oil.
Toss the pasta over medium heat for a few moments, adding a spoonful of cooking water if needed to bind the sauce.
Turn off the heat and finish with one last drizzle of Limera Extra Virgin Olive Oil, stirring gently before serving.
Italia, Sicilia
| Energy (kcal) | 330.75 |
| Carbohydrates (g) | 45.73 |
| of which sugars (g) | 3.81 |
| Fat (g) | 13.91 |
| of which saturates (g) | 2.04 |
| Protein (g) | 8.34 |
| Fibre (g) | 2.33 |
