Quick homemade meals don’t have to be unhealthy or involve a microwave. This delicious Italian-style pasta recipe, commonly known as ‘spaghetti aglio e olio’, is one that I’ve tried and tested many times, finally landing on the perfect quantities of seasoning to coat the pasta. Made with a simple blend of three main ingredients; dried pasta (you can use spaghetti or linguine), fresh red chilli, and chopped garlic cloves, the dish takes just minutes to make in a frying pan.
The recipe has so many benefits, one being that it’s made with whole ingredients that are easy to keep in the house at all times, even when the rest of the fridge is empty. It slots in perfectly to a Mediterranean diet too, with good quality olive oil used to bring out the flavour of the ingredients and enhance the silky texture of the pasta.
Chilli Garlic Pasta Recipe
Ingredients for two
* 200g spaghetti
* One or two fresh red chillies
* Two garlic cloves
* Extra virgin olive oil
* Chopped parsley to serve (optional)
Method
Cooking this dish is very simple, all you need is a frying pan and a saucepan to start. Fill the saucepan with boiling water from a kettle, or use cold water from the tap and bring it up to heat (though note this will take longer). Add a sprinkling of coarse salt to the water and add the spaghetti. Cook the pasta until soft but still a little al-dente for the perfect texture.
As the pasta cooks, add a glug of olive oil to the frying pan and set over medium heat. Meanwhile, finely chop the red chillies, removing the seeds. I find one-and-a-half chillies are perfect for two people with a moderate spice tolerance, but you can add more or less if you wish. Peel and finely chop the garlic cloves, then add to the pan along with the diced chilli. Cook the ingredients gently for a few minutes, ensuring they don’t brown too much in the pan.
When the pasta is cooked, drain it in a colander, reserving a tablespoon of pasta water if you wish. Add to the pan of chilli and garlic and stir the pasta through with a drizzle of more oil if needed. Once coated, season with plenty of freshly cracked black pepper and portion into two bowls. Chop up some fresh parsley and sprinkle on top, or finish with a handful of rocket and sprinkle of grated Parmesan.
This dish is so versatile and pairs perfectly with a range of extra flavours; try cooking prawns with the pasta, add spinach just before removing the pan from the heat, or add finely chopped onion to the base. Alternatively, add a side of fresh mussels. Enjoy as part of a true homemade Italian feast by following with tiramisu.
