400 g Linguine, Spaghetti or Vermicelli
2 cloves garlic
1 chili pepper, fresh
½ glass olive oil, high-quality – approx. 10 tbsp
as required pasta water
1 bunch parsley, fresh Italian parsley smooth, small-leaved) – optional
Cook the pasta in plenty of boiling salted water according to the package instructions until al dente.
Peel the garlic and chop as desired or press it whole if you want to remove it later. Remove the seeds from the chili and chop finely. Heat olive oil in a pan. Fry the garlic briefly in the oil, add the chili. Reduce heat immediately and stir-fry until the garlic until it has a nice golden color. Strain the pasta (keeping some pasta water) and add to the garlic oil. Add a few spoons of pasta water if the pasta seems too dry. Finally, add the parsley.