It looks simple, it IS simple, but it tastes amazing. This Spaghetti aglio e olio - or chilli oil spaghetti as I usually call it - is al dente pasta tossed in warm garlicky olive oil with the addition of chilli flakes for some gentle warming heat.

So tasty, so easy, and ready in 17 minutes!

The plate we served this on is from the wonderful Shaun and Amy from Relish. [ Ссылка ]

Free printable recipe is available on our site: [ Ссылка ]

Ingredients:
400 g (14 oz) dried spaghetti
5 tablespoons extra virgin olive oil
1 teaspoon chilli flakes
3 garlic cloves peeled and minced
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons finely chopped fresh parsley

To Serve
4 tablespoons shaved vegetarian Italian-style hard cheese (or Parmesan for non-vegetarian)
lemon zest from one lemon
Black pepper

Instructions
1. Cook the spaghetti as per the pack instructions (ideally until al dente – about 8-10 minutes) in a large pan of boiling salted water. Once cooked, drain, reserving a half a cup of the pasta cooking water.

2. When the pasta is almost cooked (about 5 minutes from the end of cooking), heat the olive oil in a large frying pan (skillet) over a low-medium heat.

3. Add the chilli flakes, garlic, salt and pepper. Fry for 3-4 minutes, stirring often.

4. Add the drained spaghetti and a good splash (about 4 tablespoons) of pasta cooking water. Stir together, adding more pasta water, if desired.

5. Stir in the chopped parsley.

6. Divide between bowls and top with shaved cheese, a little lemon zest and black pepper.

Notes
Want it a little more cheesy/creamy?
If you want to add a little more cheesy-creaminess to the pasta, add 2-3 tablespoons of grated vegetarian Italian-style hard cheese (or parmesan) at the same time you add the cooked pasta to the frying pan (skillet).

Changing the quantities
You can double or halve (or make it just for one) this recipe. Stick to the same ingredient ratios.No adjustment to the cooking time needed.

#CookingShow #Recipe #quickrecipe

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