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Spaghetti with garlic, oil and chilli
Italy's quickest pasta: garlic gently browned in olive oil, a little chilli, and a stir of starchy cooking water to bring the sauce together. Ready in twelve minutes with pantry staples.
Published on November 13, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Durum wheat pasta, dry 320 g spaghetti
- Fresh garlic 12 g 3 cloves
- Extra virgin olive oil 60 g 4 tablespoons
- Hot red chili pepper 2 g one small chilli, sliced
- Parsley, fresh 8 g chopped
- Fine salt 10 g for the cooking water
- Water 2500 g for boiling the pasta
Steps
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1 Bring the water to a boil in a large pot and salt it.
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2 Peel the garlic cloves and crush them lightly with the palm of your hand; slice the chilli thinly.
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3 Warm the oil in a wide pan with the garlic and chilli over low heat until the garlic turns golden: it must not burn.
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4 Cook the spaghetti until al dente, keeping a ladle of the cooking water aside.
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5 Tip the pasta into the pan with a few spoons of cooking water and toss for a minute until the sauce coats the spaghetti.
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6 Take off the heat, add the chopped parsley and serve at once.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 434 kcal | 229 kcal |
| Protein | 10.6 g | 5.6 g |
| Carbohydrate | 60.8 g | 32.0 g |
| Sugars | 2.2 g | 1.2 g |
| Fat | 16.2 g | 8.5 g |
| of which saturates | 2.3 g | 1.2 g |
| Fibre | 2.7 g | 1.4 g |
| Salt | 2.52 g | 1.32 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.