Spaghetti with Garlic and Oil (Spaghetti Aglio e Olio)

Cook the pasta al dente.

Very gently fry the garlic together with the chili pepper in 2 tablespoons of oil until the garlic only just begins to colour but does not brown. Stir into the drained pasta and add the pepper, the remaining oil and the mint and parsley. The garlic and chili pepper are usually discarded so that there is only a hint of their flavour left in the oil, and the parsley and mint are then fried in it. You could also retain the chili and garlic and eat the herbs fresh.