Pasta Aglio e Olio

Thinly slice the garlic and finely chop the flat-leaf parsley.

Bring a large pot of water to a boil, season it with the salt, and cook the spaghetti until about 2 minutes short of al dente.

While the pasta cooks, warm the Oro Di Bolsena in a wide skillet over medium-low heat. Add the sliced garlic and cook for 2–3 minutes, stirring, until pale gold.

Stir the chili flakes into the oil and cook for 20–30 seconds.

Transfer the spaghetti directly to the skillet. Add 1/2 cup (120 ml) of reserved pasta water and toss vigorously over medium heat until the Oro Di Bolsena and water form a glossy sauce.

Remove the skillet from the heat and fold in the flat-leaf parsley. Add a little more pasta water if the sauce is too tight.