Ingredients for 2 persons:

Salt

75 grams pasta per person (Spaghetti or Linguine)

4 fl oz or 6 tbsp per person of Olio di Luigi Extra Virgin Olive Oil

1-2 chilli peppers, seeds removed and finely sliced or use Olio di Luigi Chilli Oil

4 medium-large cloves of fresh garlic sliced finely or crushed

Chopped flat leaf parsley

1 large tablespoon of Parmesan Cheese (optional)

Method:

In a large, high-sided saucepan (casserole) pan, add enough water to boil pasta. Season generously with salt.

When boiling add your pasta & cook until al dente. Whilst the pasta is cooking, chop the parsley leaves and finely slice/crush the garlic.

In a large, high-sided saucepan, warm the Olio di Luigi Extra Virgin Olive Oil on low-medium heat until it is just hot enough to add the garlic (do not allow to burn) and add chilli pepper flakes. Turn off heat and add half of the chopped parsley leaves.

Stir sauce thoroughly. (Heating the garlic and chilli too much will send it bitter. To keep it sweet, make sure it doesn't get any darker than palest gold).

Drain the pasta only lightly, so that there is a little water left on it – this will help to ensure the pasta is moist and juicy.

Transfer to the saucepan with the garlic-infused sauce over low heat. Add the remaining half of the chopped parsley leaves and Parmesan Cheese (optional).

Toss until the pasta until well coated.