Olive oil
Spaghetti with olive oil, garlic and chilli
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
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.
