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Spaghetti with garlic, olive oil and chilli flakes

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
500g dried spaghetti
8 tbsps extra virgin olive oil
3 garlic cloves, peeled
1 tbsp red pepper flakes, plus more if desired
1/4 cup chopped Italian flat-leaf parsley
1 tbsp chopped fresh basil leaves
1 tbsp chopped fresh mint leaves
1) In a large pan, bring 6L of salted water to the boil. Add the pasta and cook until al dente, about 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tbsp of the pasta water. The reserved pasta water will help create the sauce. Do not rinse the pasta with water; you want to retain its natural starches so the sauce will stick.

2) In a large frying pan, heat the olive oil over a medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or it will become bitter. Remove and discard the browned garlic.

3) Add the chilli flakes and saute for 1 minute. Carefully add the reserved pasta water and stir to combine. Place the spaghetti into the pan and mix well for 1 minute. Remove the pan from the heat, scatter with fresh herbs and serve.

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