Spaghetti aglio e olio

Ingredients

The spaghetti

• 200g spaghetti
• 60ml extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 red chilli, finely sliced (or ½ tsp dried chilli flakes)
• Small handful fresh flat-leaf parsley, finely chopped
• Salt, to taste
• Freshly ground black pepper
• Optional: 30g toasted breadcrumbs, for crunch

Method

1. Bring a large pan of generously salted water to the boil. Add the spaghetti and cook until al dente, according to the packet instructions.
2. While the spaghetti cooks, pour the extra virgin olive oil into a large frying pan over a low heat. Add the sliced garlic and chilli.
3. Gently warm the oil for 3–5 minutes, allowing the garlic and chilli to infuse it with flavour. Keep the heat low so the garlic becomes lightly golden without burning.
4. Season the oil with a little salt and freshly ground black pepper.
5. Just before the spaghetti is ready, reserve a mug of the starchy pasta cooking water.
6. Drain the spaghetti and transfer it straight into the frying pan with the garlic and chilli oil.
7. Add a splash of reserved pasta water and toss the spaghetti vigorously, allowing the oil and water to combine into a silky sauce that coats every strand. Add a little more pasta water if needed.
8. Remove from the heat and toss through the finely chopped parsley.
9. Divide between two bowls, making sure to spoon over any remaining garlic and chilli oil.
10. For a little extra crunch, finish with toasted breadcrumbs, if using. Serve immediately.