Who does not like spaghetti? I love it, and I pretty much like it any which way. When spaghetti is good is it heavenly good but when it is bad it is unpalatable. This recipe is super easy to make, you can almost make it with your eyes closed. I am sure you have all of the ingredients in your pantry. All that is required is that the spaghetti is cooked to perfection (al dente), that a good quality oil is used and the pasta is well coated in it. When pasta is cooked 'al dente' it is much better for digestion and has a lower GI. Just because there are only a few ingredients does not mean this dish is lacking in flavour. Even better, there is only one pot to clean- perfect for a mid week whip up!
one 500g packet of spaghetti (I used number 4)
two small red chilies
2-3 cloves of garlic
100 mls extra virgin olive oil
hand-ful fresh flat leaf parsley leaves
salt and pepper
How to make:
1: Place the spaghetti in a large pot of well salted boiling water. Follow the instructions on packet regarding the amount of time the spaghetti needs to cook (8-12 minutes). Remove the spaghetti when it is 'al dente'- soft to touch but still firm to bite.
2: Strain the spaghetti, set to one side.
3: Quickly add the oil, garlic and chilli to the same pot and heat through (use a spoon to mush the garlic and chilli, infusing the flavours with the oil)
4: Add the spaghetti back to the pot and stir through. Lightly salt if needed and cracked pepper. Add some fresh torn parsley leaves.
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