SPAGHETTI AGLIO, OLIO E ALICI

The secret behind a successful spaghettata is the ingredients. Use a bronze-die spaghetti (trafilata al bronzo), whose rough surface catches the oil and flavours, and our own Nonna Elide's Cold-Pressed Extra Virgin Olive Oil as the base. The dish is ready in max 15 minutes and is perfect when you want a quick and genuine pasta meal.

ingredients

• 320 g spaghetti, preferably bronze-die
• Salt (for the pasta water)
• 2 garlic cloves
• 6 anchovy fillets in oil
• 1–2 pinches dried chilli (we used Aleppo pepper, adjust to taste)
• about 1 dl Nonna Elide's Cold-Pressed Extra Virgin Olive Oil
• Fresh flat-leaf parsley (chopped, save the stalks to flavour the oil)

Here's how

• Bring water to the boil in a large saucepan. Add salt and put in the spaghetti. Cook until al dente. While the pasta is cooking, make the flavoured olive oil.
• Pour Nonna Elide's olive oil into a frying pan. Add the chilli, the two garlic cloves and the parsley stalks. Let it sizzle on low heat so the oil takes on flavour without the garlic burning.
• Remove and discard the parsley stalks once the oil has taken on flavour. Add the anchovy fillets to the pan and mash them with a spoon until they dissolve completely into the oil. Then turn off the heat. Remove the garlic.
• Drain the pasta but save a little of the cooking water, pour in some of the flavoured oil and stir so it emulsifies a little. Put the spaghetti in the frying pan and stir together with the chopped parsley so the oil and anchovies spread evenly. Adjust with the cooking water if needed.
• Serve immediately while hot.

Nonna vet bäst.