You don’t need a sauce to make a satisfying pasta dish at home, so gone are the days of trying to turn a tin of chopped tomatoes into something delicious. Instead, you can call upon a simple combination of herbs and spices to create a moreish meal with a cheap packet of spaghetti as the base.
An authentic Italian dish known as Spaghetti Aglio e Olio is the epitome of simplicity in home cooking, and this expert recipe from Phil Bianchi ensures it’s cooked to perfection. As the founder expert of The Gift of Oil, Phil’s culinary prowess means he excels at creating dishes where every ingredient takes centre stage. His version of Spaghetti Aglio e Olio requires just six ingredients, which he believes makes it “the perfect recipe” to whip up in “around 10 minutes”.
Phil commented: “The simplicity of the ingredients makes it cost-effective, as most of the ingredients are often staples in a kitchen cupboard.”
You can find a 500g packet of spaghetti for as little as 28p in major supermarkets, and the remaining ingredients are versatile, so you likely use them every day anyway.
The flavour expert suggests a blend of oil, fresh garlic, dried chilli flakes, salt and fresh parsley, but you can swap out the fresh herbs for dried alternatives if that’s all you have.
Of course, a sprinkling of cheese on top is a must, and you can trade Parmesan for cheddar if you prefer. However, there is something to be said for the creamy and umami-rich nature of Parmesan or Pecorino cheese, which complements the pasta’s starchiness.
Phil’s straightforward spaghetti recipe
Ingredients
250g spaghetti or other long pasta
60ml Sicilian Olive Oil
Two garlic cloves, sliced
Half tsp dried chilli flakes
A handful of parsley finely chopped
11g parmesan, more if needed
Salt, to taste
Method
Bring a saucepan of salted water to a boil. Measure your spaghetti before adding it to the boiling water.
Gently heat the olive oil (you can use plain extra virgin olive oil) in a frying pan. Meanwhile, peel the garlic cloves and finely chop them into very thin slices or dice them finely if you prefer.
Add the garlic and chilli flakes into the oil pan and cook gently for a few minutes or until the garlic is pale gold.
You can use one fresh, deseeded red chilli instead, but chilli flakes offer a concentrated heat and flavour and are easy to use and store.
They also have a longer shelf life than fresh chilli peppers, making them a convenient and versatile option for adding spice to pasta dishes.
Phil warned against getting the garlic too coloured, urging: “Be careful not to heat the garlic and chilli for too long, as it could make it bitter!”
Add the parsley when the garlic is lightly golden, then add the cooked, drained spaghetti (reserve a splash of the pasta’s starchy water to add to the pan).
Phil says the water “keeps the spaghetti nice and moist”.
To finish, stir the pasta in the seasoned oil over medium heat for 30 seconds, then top with extra parsley and a generous helping of grated parmesan cheese for a truly delectable dish.