The deep yet mild heat of the Chipotle Extra Virgin Olive Oil gives this chicken a whole new flavor. Recipe modified from The Art of Pasta by Lucio Galletto and David Dale (Grub Street)
Ingredients:
1 lb spaghetti
3/4 cup Two Rivers Extra Virgin Olive Oil
3 garlic cloves, finely chopped
1 red chili, finely chopped
A large handful of flat-leaf parsley, finely chopped
Salt
Directions:
1 Cook the spaghetti in plenty of boiling salted water until al dente.
2 Meanwhile, heat the oil in a heavy-based frying pan over low heat, and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavor through the oil. Add 2 tbsp cooking water to the pan and stir in the chili and parsley. Season with salt and cook for 3 minutes, mixing occasionally.
3 When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over low heat before serving on hot plates.