Olive oil

Spaghetti with olive oil, garlic and chilli

Name: Spaghetti with olive oil, garlic and chilli
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2
Ingredients: 200 g spaghetti; 1 tbsp coarse salt, for the cooking water; 60 ml European extra virgin olive oil; 3 garlic cloves, very thinly sliced; 1 dried red chilli, crumbled, or ½ tsp chilli flakes; 15 g flat-leaf parsley, chopped; Black pepper

A classic pasta dish made with a few ingredients. A little of the pasta cooking water combines with the olive oil to form a light sauce.

Serves: 2
Preparation: 5 min
Cooking or resting: 12 min
Total: 17 min
Course: Main dishes

A pan of spaghetti glossed with olive oil, lifted on a fork. — Library photograph of spaghetti dressed with olive oil. It illustrates the dish and does not show this recipe as prepared.

Ingredients

200 g spaghetti
1 tbsp coarse salt, for the cooking water
60 ml European extra virgin olive oil
3 garlic cloves, very thinly sliced
1 dried red chilli, crumbled, or ½ tsp chilli flakes
15 g flat-leaf parsley, chopped
Black pepper

Method

Bring a large pan of water to a rapid boil, add the coarse salt and cook the spaghetti for 1 minute less than the time given on the packet.
Meanwhile, put the olive oil and the sliced garlic into a wide, cold frying pan and place it over a low heat, so that the garlic warms gradually and does not burn.
When the garlic is pale golden, after 4 to 5 minutes, add the chilli and take the pan off the heat.
Before draining the pasta, set aside a cup of the cooking water.
Drain the spaghetti and add it to the pan with about 60 ml of the reserved water. Return the pan to a medium heat and toss for 30 to 60 seconds, until the oil and water combine into a light sauce that coats the pasta.
Add the parsley and some black pepper, toss once more and serve immediately. If the sauce thickens too much, add a little more cooking water.

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