Spaghetti aglio e olio
Serves 2
Easy
Prep:
Cook:
Toss golden garlic and silky olive oil through spaghetti to make this classic Italian dish – ready in the time it takes to boil the pasta. It's simple, flavourful and perfect for busy days
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- 200g spaghetti
- 3 tbsp extra virgin olive oil
- 3-4 garlic clovesfinely chopped
- 1/2 small red chillifinely chopped (optional)
- a small handful parsleyfinely chopped
Nutrition: Per serving
- kcal523
- fat18g
- saturates3g
- carbs75g
- sugars3g
- fibre5g
- protein13g
- salt0.02g
Method
step 1
Bring a large pan of well-salted water to the boil and cook the spaghetti for about 10 mins, or until al dente – it should retain a little bite.
step 2
When the pasta is nearly ready, heat the oil in a frying pan set over a medium heat and sizzle the garlic and chilli, if using, for 1 minute until fragrant and the garlic is lightly golden but not brown (the garlic will taste bitter if it gets too dark).
step 3
Drain the spaghetti and add it to the garlicky oil with the parsley. Season and toss to combine, then serve.
