Instructions

Cook the Spaghetti:
1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti according to the package instructions for an al dente texture.

Prepare the Sauce:
3. Meanwhile, peel the garlic cloves and slice them thinly.
4. If using fresh chili pepper, remove the seeds and slice it thinly. If using dried chili, you can either crumble it or leave it whole for a milder flavor.
5. In a large pan, heat the Organic Extra Virgin Olive Oil over medium heat.
6. Add the garlic and chili pepper to the hot oil and sauté gently until the garlic turns golden, being careful not to burn it (about 2-3 minutes).

Assemble the Dish:
7. Drain the spaghetti al dente, reserving a bit of the cooking water.
8. Transfer the spaghetti to the pan with the oil, garlic, and chili pepper.
9. Mix well to combine, adding a bit of the pasta cooking water if needed to create an emulsion.
10. If desired, add some chopped fresh parsley for a touch of freshness.

Serve:
11. Divide the spaghetti onto plates and, if you like, top with a sprinkle of grated Parmigiano Reggiano.

— Preparation Time: 25 minute