Spaghetti No. 3

with Garlic, Olive Oil and Chili Pepper



250 g Rummo Spaghetti n° 3
2 cloves of garlic
Extra virgin olive oil, as needed
Fresh red chili pepper, to taste
4 tinned anchovies
Parsley, to taste
½ Neapolitan tarallo, to taste


After peeling and finely chopping 2 cloves of garlic, smash and rub them with the side of the knife blade until reaching a creamy consistency. Chop a few leaves of parsley and cut the chili pepper into very thin slices. Bring a pot of abundant boiling, salted water to the boil and the pasta (which you’ll cook for half the recommended time). In a pan, heat over a low flame the olive oil and add the anchovies. When they’ve cooked (i.e. dissolved) add the garlic. Turn off the flame and add a ladleful of the pasta cooking water so the garlic doesn’t burn. Add the chopped chili pepper, then, at half the pasta’s cooking time (see 3) transfer the pasta directly into the same sauté pan and finish cooking it with the garlic, oil and chili pepper over high heat, adding reserved cooking water as needed until the spaghetti are cooked. Toss to mix flavors well, and remove from flame. Add the chopped garlic. Plate, adding the sauce from the pan as desired, and topping with crumbled tarallo. Buon appetito!