It looks simple, it IS simple, but it tastes amazing. Al dente pasta tossed in warm garlicky olive oil with the addition of chilli flakes for some gentle warming heat.
4tbspshaved vegetarian Italian-style hard cheese(or Parmesan for non-vegetarian)
lemon zest from one lemon
black pepper
Instructions
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.
400 g (14 oz) dried spaghetti
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.
5 tbsp extra virgin olive oil
Add the chilli flakes, garlic, salt, and pepper. Fry for 3-4 minutes, stirring often.
1 tsp chilli flakes, 3 garlic cloves, ½ tsp salt, ½ tsp black pepper
Add the drained spaghetti and a good splash (about 4 tablespoons) of pasta cooking water. Stir together, adding more pasta water, if desired.
3 tbsp finely chopped fresh parsley
Stir in the chopped parsley.
Divide between bowls and top with shaved cheese, a little lemon zest, and black pepper.
4 tbsp shaved vegetarian Italian-style hard cheese, black pepper, lemon zest from one lemon
Video
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).Don't make ahead!This recipe tastes at its absolute best when it's cooked fresh. Making it ahead and reheating make it taste oily.Changing the quantitiesYou 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.Nutritional information is approximate, per serving (this recipes serves 4).