Spaghetti Au Olio

Spaghetti
Olive Oil (Extra Virgin, Pure or Light)
Garlic (fresh or roasted)
Chili(fresh or jar)
Shaved Parmesan

Add the spaghetti to a VERY large pan of rapidly boiling water and cook until al dente (still firm, but no hard bits). Drain and rinse with boiling water.

In the large pan, heat oil and add garlic and chili. Cook for just a minute or so, then remove from heat and toss with the cooked spaghetti.

Serve in large pasta bowls, garnished with good freshly-shaved parmesan. That's it! Serve with crusty bread to wipe up the excess oil.

Note: They say that you can tell when spaghetti's cooked by throwing at the wall - if it sticks, it's done. Hmmm. I think I'll stick to tasting it.

This is one of the simplest and quickest dishes to cook, and if it's done well, it's delicious. The key is to use good quality ingredients - especially the Olive Oil, as that's the main feature of the dish - and DON'T overcook the pasta.