Spaghetti tossed in extra-virgin olive oil, garlic, and a hint of chili flakes, finished with fresh flat-leaf parsley. Serves 4.
4l
20g
4piece
15g
500g
6tbsp
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4l | — | — | |
| 2 | | 20g | — | — | |
| 3 | | 4piece | — | — | |
| 4 | | 15g | — | — | |
| 5 | | 500g | — | — | |
| 6 | | 6tbsp | — | — | |
| 7 | | 0.5tsp | — | — |
Pour the water into the stockpot.
Water · 4 l
Add the salt.
Salt · 20 gBring to a rolling boil over a high heat.
Lay the garlic cloves on the chopping board.
Garlic clove · 4 piece
Crush each clove lightly with the flat of the knife and pull off the skin.
Lay the parsley on the chopping board.
Flat-leaf parsley · 15 gPick off the leaves and tender stems and chop them finely.
Add the spaghetti to the boiling water.
Spaghetti · 500 gBoil for about 9 minutes, stirring now and then with the tongs, until al dente.
Pour the olive oil into the large frying pan.
Extra-virgin olive oil · 6 tbsp
Add the chilli flakes.
Chilli flakes · 0.5 tspCook over a medium-low heat for about 2 minutes, stirring, until the garlic is pale gold, then take the pan off the heat.
Ladle about 150 ml of the pasta water into the heatproof jug.
Pour in the reserved pasta water.
Toss over a medium heat for about a minute, until the oil and water come together in a light, glossy sauce that clings to the spaghetti.
Toss once more to spread the parsley through.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 l | | Pour the water into the stockpot.⏱ 20sResultWater |
| 2 | 20 g | | Add the salt.⏱ 5sResultSalted water |
| 3 | — | | Bring to a rolling boil over a high heat.⏱ 10 minResultBoiling salted water |
| 4 | 4 piece | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 5 | Garlic clovestep 4 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 6 | Peeled garlic clovesstep 5 | | Slice the garlic thinly.⏱ 45sResultSliced garlic |
| 7 | Sliced garlicstep 6 |  | Put the garlic in the small bowl.⏱ 5sResultSliced garlicused in step 14 |
| 8 | 15 g | | Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 9 | Flat-leaf parsleystep 8 | | Pick off the leaves and tender stems and chop them finely.⏱ 45sResultFinely chopped parsley |
| 10 | Finely chopped parsleystep 9 | | Put the parsley in a second small bowl.⏱ 5sResultFinely chopped parsleyused in step 23 |
| 11 | 500 g | | Add the spaghetti to the boiling water.⏱ 15sResultSpaghetti in boiling water |
| 12 | — | | Boil for about 9 minutes, stirring now and then with the tongs, until al dente.⏱ 9 minResultCooked spaghetti in waterused in step 17 |
| 13 | 6 tbsp | | Pour the olive oil into the large frying pan.⏱ 5sResultMeasured oil |
| 14 | Sliced garlicstep 7 | | Add the garlic.⏱ 5sResultGarlic in oil |
| 15 | 0.5 tsp | | Add the chilli flakes.⏱ 5sResultGarlic and chilli in oil |
| 16 | — | | Cook over a medium-low heat for about 2 minutes, stirring, until the garlic is pale gold, then take the pan off the heat.⏱ 2 minResultGarlic and chilli oil |
| 17 | Cooked spaghetti in waterstep 12 | | Ladle about 150 ml of the pasta water into the heatproof jug.⏱ 15sResultSpaghetti in its cooking waterused in step 21 |
| 18 | Spaghetti in its cooking waterstep 17 |  | Drain the spaghetti in the colander in the sink.⏱ 20sResultDrained spaghettiused in step 20 |
| 19 | Pasta cooking waterstep 18 | | Pour away the rest of the cooking water.⏱ 5s |
| 20 | Drained spaghettistep 18 | | Tip the spaghetti into the pan.⏱ 10sResultSauced spaghetti |
| 21 | Reserved pasta waterstep 17 | | Pour in the reserved pasta water.⏱ 5sResultSpaghetti, garlic oil and pasta water |
| 22 | — | | Toss over a medium heat for about a minute, until the oil and water come together in a light, glossy sauce that clings to the spaghetti.⏱ 1 minResultGlossy garlic spaghetti |
| 23 | Finely chopped parsleystep 10 | | Add the parsley.⏱ 5sResultGarlic spaghetti with parsley |
| 24 | — | | Toss once more to spread the parsley through.⏱ 15sResultDressed garlic spaghetti |
| Total Time | 28 min | ||
| Nutrient | Per serving |
|---|---|
| 654kcal | |
| 17g | |
| 22g | |
| 3g | |
| 96g | |
| 0.5g | |
| 5g | |
| 162mg |
Spaghetti tossed in extra-virgin olive oil, garlic, and a hint of chili flakes, finished with fresh flat-leaf parsley. Serves 4.
What you’ll doYou will boil spaghetti in salted water while sliced garlic and chilli flakes cook gently in olive oil. The drained pasta is tossed in the garlic oil with a little cooking water and chopped parsley.
