Preparation
- Bring plenty of water to the boil, salt it generously and cook the spaghetti until al dente according to the packet instructions. Before draining, scoop out about 150 ml of the cooking water.
- Meanwhile slice the garlic thinly, halve the chillies, deseed and cut them into strips. Chop the parsley and basil and grate the cheese.
- Warm the olive oil in a large frying pan over moderate heat and gently soften the garlic and chillies in it. The garlic must not take on any colour, or it turns bitter.
- Add the drained pasta and the cooking water to the pan and toss for about a minute, until the oil binds with the starch into a lightly creamy sauce.
- Mix in the herbs and cheese, season generously with pepper, add more salt if needed and serve immediately.
Drink with it
White wine · excellent match
Vermentino or Verdicchio, fresh and not too high in alcohol
Clear acidity cuts the olive oil, and herb and citrus notes pick up the parsley and basil; moderate alcohol does not fan the peperoncino.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Prosecco Brut
Bubbles and acidity lift the oil from the palate and do not disturb the garlic.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Helles or pilsner, ice cold
Cold and carbonation refresh after garlic and oil, and the light hop bitterness suits the garlic.
Pils or Helles: What's the Difference?