Region: Campania

Italian Spaghetti with Garlic, Olive Oil, and Chili




One of the easiest dishes to create. What’s more, it’s really cheap to make and is ready in under 25 minutes.


Servings: 3-4

Prep Time: 8mins

Cooking Time: 15mins

Total Time: 23mins




6¾ ounces whole milk

2 bay leaves

1 clove of garlic (peeled)

1 slice crusty white bread

Fresh rosemary, thyme, and parsley

Olive oil

12 ounces spaghetti

2 tbsp. pecorino (grated)

1 red hot chili pepper (finely chopped)



1.  In a small baking dish, bring the milk to the boil along with the bay leaves and garlic. Over low heat, simmer and reduce for the time needed to boil the spaghetti.

2.  Remove the crust from the slice of white bread. Break it into small crumbs and blend them with the fresh rosemary, thyme, and parsley.

3.  Add a drop of olive oil to a skillet or frying pan and fry the breadcrumbs until crunchy.

4.  Cook the spaghetti in a large, high-sided pot of boiling salted water, until al dente, this will take around 5-8 minutes. Drain.

5.  Remove and discard the garlic clove and the bay leaves from the milk.

6.  Add the pecorino to the milk and stir to combine.

7.  Toss the spaghetti in the creamy cheese sauce, scatter with fried breadcrumbs and sprinkle with chili pepper flakes.

8. Serve.


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