Spaghetti with garlic, olive oil and chili pepper

Serve 6

Cook the spaghetti in boiling salted water until al dente. In the meantime place the Spicy Tricolour Sauce and extra-virgin olive oil in a frying pan.
When hot add a ladle of the pasta cooking water to make an emulsion. Drain the pasta and toss it with the sauce, garnish with freshly chopped parsley.