The garlic and chilli spaghetti recipe is a simple yet flavour-packed dish. This classic Italian pasta recipe combines al dente spaghetti with lightly sautéed garlic, red chilli flakes and Little Olive Oil's extra virgin olive oil (EVOO) for a quick and delicious meal perfect for any night of the week. Popular additions include cherry tomatoes, olives or a sprinkle of nutritional yeast for a vegan twist. This recipe is traditionally made with wheat spaghetti; you can substitute gluten-free spaghetti if desired. Other long pasta like linguine or fettuccine would also work well.
Koroneiki Superior is the best EVOO for this recipe. When EVOO is the main flavour, this one keeps it vibrant and lively.
How to make Garlic and Chilli Spaghetti
Bring a large pot of salted water to the boil, add the spaghetti and cook according to the package instructions until al dente.
Reserve 1/2 cup of the pasta cooking water, then drain the spaghetti.
While the pasta is cooking, heat Little Olive Oil EVOO in a large frying pan over medium heat.
Add the sliced garlic and sauté for 1-2 minutes, until fragrant and lightly golden, being careful not to burn it.
Add the red chilli flakes to the pan and cook for another 30 seconds, stirring constantly.
Add the cooked spaghetti to the frying pan, then add a splash of the reserved pasta water to ensure the pasta is well coated.
Season with parsley and stir to mix.
For added brightness, squeeze half a lemon juice over the pasta before serving.
Divide the spaghetti among four plates and serve immediately, drizzled with more Little Olive Oil EVOO.
Store any leftovers in an airtight container in the fridge for up to 2 days.
Reheat in a frying pan over low heat, adding a splash of water to loosen the pasta if needed.
Garlic and Chilli Spaghetti Recipe Info
Details
Dish: Main
Diet: Vegan
Serves: 4
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Ingredients
400g dried spaghetti
6 tablespoons Little Olive Oil Koroneiki Superior EVOO
6 garlic cloves, thinly sliced
1/2 teaspoon chilli flakes
1/2 teaspoon salt (plus more for pasta water)
Freshly ground black pepper (optional)
1/4 cup fresh parsley (flat), chopped
Juice of half a lemon (optional)
Nutrition per Serving
Calories: 400
Protein: 10g
Carbohydrates: 55g
Dietary Fibre: 3g
Total Sugars: 2g
Fat: 15g
Saturated Fat: 2g
Sodium: 300mg
Vitamin C: 8% DV
Iron: 12% DV
For more extra virgin olive oil recipes, check out Little Olive Oil on Instagram.
