So, as you know by now, we’re big fans of spaghetti and garlic. This particular variation was one we had at a restaurant many years ago and have replicated many, many times since. It’s that good.
4-5 cloves garlic
1/2 cup olive oil
bunch of fresh basil leaves
12-16 kalamata olives
chilli oil to taste
parmesan to serve
Cook the spaghetti according to the packet directions until al dente. Reserve a bit of cooking water.
Meanwhile, crush the garlic and mix with the olive oil in a small bowl. Finely chop the basil leaves and pit the olives, tearing them into pieces.
When the spaghetti is done, drain and return it to the pot and toss through the oil and garlic and basil. Add a spoonful or two of pasta cooking water to loosen, if desired.
Sprinkle with olives and as much chilli oil as you like. Top with parmesan and serve immediately.