– extra virgin olive oil from an oil mill
– chilli, finely chopped
– 1 clove of garlic, finely chopped
– cook the pasta in plenty of salted water.
– in the meantime heat the extra virgin olive oil in a frying pan.
– when it is hot but not boiling add the garlic and chilli.
– drain the pasta when it is ‘al dente’ ie before it goes too soft and pour over the sauce.
If you like you can add some finely chopped parsley.