Garlic & chili spaghetti
A short ingredient list makes a fragrant pasta dinner. Gentle heat softens the garlic, while a little starchy cooking water brings the olive oil sauce together.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Boil the pasta in a large pot of water until just tender, following the packet. Reserve 200 ml cooking water before draining.
- 02
Step 2
Warm the oil, garlic and chili in a wide pan over low heat for 2–3 minutes. Keep the garlic pale; if it browns quickly, take the pan off the heat.
- 03
Step 3
Add the pasta and 80 ml reserved water. Toss over medium heat for 1–2 minutes, adding more water if dry. Add parsley and salt to taste.
Make it your own.
- Slice or mince garlic evenly so small pieces do not burn before the rest softens.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
