Meals and Courses

  • 400–600 g (13 oz–1 lb 2 oz) dried spaghettini
  • 125 ml (4 fl oz) olive oil
  • 2 garlic cloves, finely chopped
  • 2 small dried red chillies, deseeded and chopped
  • 2 tablespoons chopped parsley
  • salt and black pepper

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.

Meanwhile, heat the oil in a saucepan over a low heat, add the garlic and a pinch of salt and cook, stirring constantly, until the garlic is golden. If the garlic becomes too brown, it will taste bitter. Stir in the chillies.

Drain the pasta and add to the saucepan with the warm but not sizzling garlic, oil and chillies. Add plenty of pepper and the parsley and toss to combine. Serve immediately.

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