- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon red chili flakes
- 1 tablespoon fennel seeds, crushed
- 1 teaspoon dried oregano
- 6 cloves garlic, crushed and minced
- 1 pound spaghetti
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a heavy-bottomed saucepan, heat the olive oil. Add the chili flakes and bring oil almost to a simmer. Add the fennel seed, oregano and garlic and remove the pan from the heat. The garlic should color slightly but not get too dark, to ensure that the sauce is not bitter. Cook the spaghetti in the boiling water according to the package directions, until tender but al dente. Drain the pasta and place it in a large, warmed bowl. Pour the oil over the pasta and toss to coat. Divide among four individual bowls and serve immediately.