Spaghetti with garlic, chilli and parsley recipe (original) (raw)

I always have olive oil, garlic, tomatoes, dried pasta, chilli and cheese of some description – whether Parmesan or mozzarella – to hand: that way, I can make a plate of something and know it will turn out well, even if I’ve been working or out with friends until late.

Prep time: 5 minutes | Cooking time: 10 minutes

SERVES

three

INGREDIENTS

• 370g spaghetti
• 6 tbsp good olive oil
• 4 garlic cloves, finely chopped
• ½ tsp dried chilli flakes or 2 dried pepperoncini, crushed
• 1 bunch of parsley, finely chopped
• Grated parmesan, to serve

METHOD

1. Cook the spaghetti in a pan of boiling salted water as per the packet instructions.
2. In a shallow pan large enough to hold the spaghetti, heat the oil and add the garlic and chilli. Cook gently until soft but try not to let the garlic colour. Remove from the heat.
3. When the pasta is cooked, drain and toss in the pan with the garlic and chilli oil, adding the parsley and a little extra oil if needed.
4. Season and serve with freshly grated parmesan.