Spaghetti with olive oil, chilli and garlic

A delicious and simple spaghetti. Quick and easy!

You can replace the parsley with basil, or use some of each.

400g spaghetti
200ml Olé extra virgin olive oil
1 red chilli, finely chopped
3 garlic cloves, finely chopped
Salt
A large handful of flat-leaf parsley, finely chopped

STEPS:

1 Cook the spaghetti in plenty of boiling salted water until al dente.

2 Meanwhile, heat the Olé extra virgin oil in a heavy-based frying pan over a low heat, and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavour through the oil. Add 2 tbsp cooking water to the pan and stir in the chilli and parsley. Season with salt and cook for 3 minutes, mixing occasionally.

3 When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates.

3 When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates.

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