Spaghetti aglio e olio (pasta with garlic, chilli and parsley) recipe

Delicious, simple, quick food – just right for supper.

Prep time: 5 minutes ¦ Cooking time: 15 minutes

SERVES

5 as a main course

INGREDIENTS

• 500g spaghetti
• 6 tbsp olive oil
• 2-3 anchovies
• 2 tsp chilli flakes
• 3 garlic cloves, 
finely chopped
• zest of ½ lemon
• leaves from ½ bunch of parsley, finely chopped
• Parmesan, shaved, to serve

METHOD

1. Bring a pan of salted water to the boil and cook the pasta for one minute less than the packet instructions suggest. Drain, but keep a little of the cooking water.
2. Set a medium-sized pan (large enough to eventually hold the pasta) on a medium heat and add the oil, anchovies and chilli flakes. After about a minute and a half, as the anchovies start to break down, add the garlic and cook for another minute or so, stirring to make sure it doesn’t burn.
3. Add a splash of the pasta water then tip in the spaghetti and toss it in the oil, keeping it on the heat for a minute, until the sauce becomes slightly thick and creamy, and coats all of the spaghetti.
4. Toss through the lemon zest and parsley, and serve immediately with a generous helping of shaved Parmesan and black pepper.