This is the quickest pasta sauce to make and it tastes delicious. This is the classic Roman pasta dish I make for my family when I use what ingredients we already have in the cupboard. No need to go and shop, plus it is very fast to make.
You can make it as hot as you like, just add or reduce the chilli you use.
You can make it as hot as you like, just add or reduce the chilli you use.
Ingredients (serves 6): extra virgin olive
oil, garlic, 2 garlic cloves, fresh chilli.
Method: Fry 2 bruised garlic cloves and a small fresh chilli in olive oil until the garlic is golden brown. Take out the garlic and mix the sauce in with cooked ‘aldente’ pasta.
(Pasta shapes traditionally used: bucatini, spaghetti)
Dried Pasta: 80-100g per serving
Chef Guido's Tip: "top with a little fresh parsley"
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