Spaghetti aglio e olio

⏱ 20 min · Serves 2

The definition of a great storecupboard supper — spaghetti, garlic, chilli and good olive oil. The pasta water is what makes it glossy, so don't skip it.

Per serving: 620 kcal · 13.0g protein · 75.0g carbs · 29.0g fat

Ingredients

• 200g spaghetti
• Salt
• 4 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon chilli flakes
• Small handful of parsley, chopped
• Black pepper

Method

1. Bring a large pan of well-salted water to the boil and cook the spaghetti until just al dente.
2. While it cooks, warm the oil in a wide pan over a low heat with the garlic and chilli flakes. Cook gently for a few minutes until the garlic is pale gold — don't let it brown.
3. Scoop out a mugful of pasta water before draining the spaghetti.
4. Add the drained pasta to the garlic oil with a good splash of the pasta water. Toss hard for a minute until glossy and coated.
5. Stir through the parsley, season with pepper and serve at once.