This cheap and easy recipe for spaghetti with chilli flakes and garlic serves 4, and is on the table in 25 minutes.
The main thing:
Made by Véronique
Published at 2014-08-15, this recipe is for 4 people and takes 25 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 08-05-2023
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Put a large saucepan of water over a high heat, add some salt and bring to a boil. Add the pasta and cook until al dente. finely chop the 4 cloves of garlic, then do the same with the herbs: fresh parsley and fresh basil.
You can use dried parsley and/or basil if you like. We prefer fresh herbs because of the oils they release into the dish.
Once al dente, drain the pasta, setting aside about half a cup of the pasta water. You'll need this to make the sauce; the water contains starch from the pasta which will help the sauce coat the pasta.
Put a large saucepan over a medium-high heat and add the olive oil. When the olive oil is hot, add the chopped garlic. Sauté the garlic until it's lightly golden brown and fragrant. Be careful not to burn the garlic, otherwise it will become bitter.
Remove the cooked pieces of garlic from the pan. Add the red chilli flakes to the hot oil and sauté for around a minute.
Carefully add the reserved water from the pasta into the saucepan. Do not pour all of it in one go; the olive oil is very hot and when it comes into contact with pasta water it can splutter quite violently. Add the cooked spaghetti to the saucepan and mix well. Heat through for around a minute.
Remove the saucepan from heat and garnish the chilli spaghetti with the cooked garlic and fresh herbs. It's best if you use a deep plate for this to prevent the olive oil sauce from escaping.
As you can see from the photo, we served this with a good merlot. Enjoy your meal!