Spaghetti Olio Peperoncino e Tartufo

Serves 4
Time 15 minutes


1 400g packet San Remo Artisan Spaghetti
½ cup extra virgin olive oil, plus extra for the sauce
3 garlic cloves, finely sliced
2 small red dried chillis, finely sliced
½ cup roughly chopped flat-leaf parsley
Cracked black pepper & salt
100g parmesan, grated
1 fresh small black truffle, finely chopped


Cook pasta as per packet directions.
When pasta is almost al dente, heat ½ cup of olive oil in a large frying pan and sauté the garlic and chilli.
When the garlic turns nut-brown, remove and add ½ cup of hot pasta water.
Remove from the heat while you drain the pasta.
Return the pan to high heat and add the pasta, parsley and a little more olive oil. Keep tossing the pasta.
Season to taste with salt and a good amount of cracked black pepper. Sprinkle with parmesan and finish with truffle over the top.