1. In a small saucepan over a medium heat add the olive oil, dried chilli, garlic, roasted red peppers and diced olives. Turn down the heat and cook very gently to infuse the oil with the flavours.
  2. Cook the pasta for 2 minutes.
  3. Drain pasta and return to the pot. Add oil mix and parsley and gently stir until the pasta is coated.
  4. Serve topped with Pecorino cheese. Season with salt to taste.