Aglio

spaghetti (200 g) • ladle pasta cooking water • Extra-virgin olive oil, • butter (about 20 g, optional) • garlic cloves • fresh chili peppers (watch the heat and size) • anchovy fillet (optional)

spaghetti (500 grams) • garlic • Chopped fresh parsley, to taste • Extra-virgin olive oil • Crushed red pepper flakes, to taste • Grated Parmesan cheese, to taste

spaghetti (100 g) • black olives, sliced • coarsely or finely ground breadcrumbs • capers • fresh chili pepper • Chopped fresh parsley, to taste • Salt, to taste • garlic, crushed • olive oil

spaghetti (150 g) • red wine (about 60 ml) • garlic clove • Extra virgin olive oil, • Boiling salted water • dried sweet pepper (peperone crusco) • Fresh grated ginger

spaghetti (about 360 grams) • garlic • chili pepper • Pecorino Romano cheese, to taste • Lemon thyme, to taste • extra virgin olive oil (200 ml)

spaghetti (200 g) • extra virgin olive oil • garlic clove • Salt, to taste • Oregano, to taste • Red pepper flakes, to taste

bronze-cut spaghetti • black olives • walnuts or shelled walnut halves • Pine nuts, to taste • anchovies in oil • Red pepper flakes, to taste • Extra virgin olive oil, to taste • Parsley, to taste • Garlic, to taste

spaghetti • garlic • cherry tomatoes • Extra virgin olive oil • Grated Parmesan cheese, if desired