Spaghetti Aglio e Olio with a Tunisian Twist

Featuring 2500 Years of Tradition Extra Virgin Olive Oil and bold Tunisian pepper.

Ingredients

• 400 g spaghetti
• 4 tablespoons 2500 Years of Tradition extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper (preferably Tunisian chili)
• 1 tablespoon Tunisian harissa (optional, for extra heat)
• 2 tablespoons fresh parsley, finely chopped
• Zest of half a lemon (optional, for freshness)
• Salt, for pasta water
• Freshly ground black pepper, to taste
• Toasted breadcrumbs (optional, for texture)

Preparation

1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve about 1 cup of pasta water before draining.

2. Infuse the oil
In a large pan over low heat, warm the extra virgin olive oil. Add the sliced garlic and cook gently until fragrant and lightly golden. Do not let it burn.

3. Add the Tunisian heat
Stir in the crushed red pepper and harissa. Let the flavors bloom in the warm oil for about 30 seconds.

4. Combine
Add the drained spaghetti directly to the pan. Toss well to coat in the infused oil. Add a splash of reserved pasta water to create a silky sauce.

5. Finish
Sprinkle in chopped parsley, lemon zest if using, and freshly ground black pepper. Toss again until everything is glossy and well combined.

6. Serve
Plate immediately and top with toasted breadcrumbs for a traditional southern Italian crunch re-imagined with Tunisian character.