SPAGHETTI AGLIO E OLIO

I grew up thinking of this dish as something we ate when money was tight or time was short or when my mother simply ran out of energy. Looking back I can see that this is a perfect example of cucina rustica, i.e., simple family food made for the enjoyment of the moment without pretensions. It is delicious, inexpensive, quick to prepare and perfectly suitable for a friendly, informal meal.

Please do use the best olive oil you can afford, and buy a good brand of dried pasta. This dish is always made with long pasta, such as spaghetti or linguine.

1 pkt good dried angel hair pasta
1/2 cup good olive oil
6 garlic cloves finely chopped
dried chilli optional
1 tablespoon salt
freshly ground black pepper
4 bay leaves
6 tablespoons of mixed fresh herbs such as 
flat leaf parsley oregano and basil
80g butter
freshly grated parmesan


Bring a large of slated water to the boil with a drizzle of oil salt and some bay leaves.

Cook the pasta al dente and drain, saving about 1/2 a cup of the pasta water.

While the pasta is cooking gently warm the olive oil in a very large saut'e pan, add the garlic add the chilli flakes now if you want a bit of fire. Do not burn the garlic you just want to infuse the oil, add butter and set aside.

When pasta is cooked add to warm oil, add salt and herbs until well coated. if the mixture seems dry add a drizzle of the pasta water.

Serve immediately with a good grind of black pepper and pass the grated parmesan at the table