Serves 4


½ lbs spaghetti

3 tablespoons extra virgin olive oil

4 cloves garlic, sliced

1 teaspoon red chili flakes

1 teaspoon Arawak Farm Sweet Ginger Basil Pepper Sauce

2 tablespoons fresh parsley, finely chopped, optional


Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.

Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.

Add the chili flakes and SGB Pepper Sauce and cook for another minute.

Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated.

Season with salt to taste.