This is one of the most basic sauces in the Italian repertoire, but when done properly, it is a little masterpiece. You can replace the parsley with basil, or use some of each.
200ml Guiliano's Extra Virgin Olive Oil
3 Garlic Cloves, finely chopped
1 Red Chilli, finely chopped
1 large handful of Flat-leaf Parsley, finely chopped
1 Pinch of Salt
1. Cook the spaghetti in plenty of boiling salted water until al dente.
2. Meanwhile, heat the oil in a heavy-based frying pan over a low heat and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavour through the oil. Add 2 tbsp cooking water to the pan and stir in the chilli and parsley. Season with salt and cook for a further 3 minutes, mixing occasionally.
3. When the spaghetti is ready, drain it quickly so it retains some moisture then add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates.