Spaghetti aglio e olio

Step 1

Put 3 tbsp of olive oil and 3 grated garlic cloves in a small bowl. Set aside to infuse.

Step 2

Cook the pasta al dente following the instructions on the packet.

Step 3

Heat up a heavy bottom frying pan on low heat again. Once hot, add in the garlic-infused oil and a pinch of chilli.

Step 4

Cook the garlic (until lightly golden), stirring the whole time, but do not allow it to brown as it will make your pasta taste bitter. If the garlic is sizzling too aggressively, turn the heat off (or take the pan off the heat if not using gas) and allow it to cook in the residual heat.

Step 5

Toss the drained pasta in the garlicky oil.

Step 6

Season generously with salt and divide between two plates.

Step 7

Season with ground black pepper and garnish with chopped parsley.

Step 8

Heat up a medium frying pan on a medium heat. Toast the hazelnuts for a few minutes, until lightly browned.

Step 9

Remove the hazelnuts from the pan and allow them to cool down completely before crushing them in a pestle and mortar (or chopping them roughly).

Step 10

Slice zucchini or fennel into 1-2 mm slices.

Step 11

While the pasta is cooking, heat up 1 tbsp of oil in a heavy bottom frying pan and stir-fry the zucchini or fennel until cooked and lightly charred in places. Season with salt and set aside.

Step 12

Stir the cooked veggies and chopped capers (or sliced olives) through the dressed pasta just before serving. Top with crushed hazelnuts.