Spaghetti aglio e olio

Bring a large pot of salted water to a boil and cook 200g spaghetti until al dente, 1–2 minutes before package time.

While pasta cooks, thinly slice 15g garlic and finely chop 3g red chili pepper.

Heat 41g extra virgin olive oil in a large pan over medium heat, then gently cook garlic and chili until fragrant, about 2–3 minutes.