Hey everybody,

it's  Ghosty writing and today this little cooking cub has some nice, very tasty and super easy to prepare food for you.

Spaghetti aglio e olio, one of the most basic pasta dishes you can think of.
Originating from the Neapolitan cuisine, this dish has dozens of known variations, which are all very popular.
The most basic version, which already tastes awesome, only consists of pasta, oilve oil, garlic and black pepper.
For this dish, I settle for a variation, that uses anchovies, flat leaf parsley and a little bit of dried chili (just a small piece, if you want to more spicy, just add as much as you like).
If you want to stay with a vegetarian (or in this case even vegan) dish, omit the anchovies and season with a bit of sea salt.
Spaghetti aglio e olio is typically served without cheese.
Let's cook!

Ingredients:
(serves 2)
~250-300g Spaghetti
- 4-5 garlic cloves
- 50-75ml (depending on your taste) of a very good olive oil extra vergine. Be generous with the oil (olive oil has lots of healthy fats anyway) and make sure it's really an oil of good quality. The taste of the dish depends on that.
- 4-5 anchovy filets
- a good handful of fresh flat leaf parsley
- freshly ground pepper
- a bit the pasta cooking water, which is essential for the dish
- optional: fresh or dried chili

Preparation:
Peel garlic and cut into slices. Wash the parsley, tap it dry and chop it roughly. Drain anchovy filets and cut into small pieces.
Start by cooking your pasta al dente in plenty of salted water. Make sure to reserve some of the noodle water for later use.
Parallel to that, prepare the sauce.
Bring a generous splash of olive oil in a pan to low to medium heat. Put in the anchovies and gently fry until they mostly dissolve in the oil.
Add the garlic (and chili, if you use it) and continue to fry very carefully until the garlic slices start to get very lightly golden, to give it a nutty, tangy taste. Make sure not to burn the garlic, as this would ruin your whole dish.
If you don't like that, just sweat until the garlic slices turn translucent.
30-60s before adding the pasta, sprinkle in the chopped fresh parsley and gently fry it, so it gets more aromatic (or add it fresh just before serving, it all depends on your taste).
Take the pasta out of the water, just drain it slightly and add it directly to the pan.
Mix the pasta with the oil, garlic and parsley, add a little more noodle water, season with a generous amount of freshly ground black pepper and continue to mix until all spaghetti are coated with with sauce.
If you like, you can also add a little uncooked olive oil for a fruitier taste.
Take out the dried chili before serving .

Please enjoy your meal! :)