Penne all'arrabbiata
Enjoy a quick and healthy pasta dish with tomato, garlic and chilli flavours. It takes just 15 minutes from prep to plate, so it's a perfect speedy supper
Spaghetti aglio e olio
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g spaghetti
- 3 tbsp extra virgin olive oil
- 3-4 garlic clovesfinely chopped
- 1/2 small red chillifinely chopped (optional)
- a small handful parsleyfinely chopped
Nutrition: Per serving
- kcal523
- fat18g
- saturates3g
- carbs75g
- sugars3g
- fibre5g
- protein13g
- salt0.02g
Method
step 1
Bring a large pan of well-salted water to the boil and cook the spaghetti for about 10 mins, or until al dente – it should retain a little bite.
step 2
When the pasta is nearly ready, heat the oil in a frying pan set over a medium heat and sizzle the garlic and chilli, if using, for 1 minute until fragrant and the garlic is lightly golden but not brown (the garlic will taste bitter if it gets too dark).
step 3
Drain the spaghetti and add it to the garlicky oil with the parsley. Season and toss to combine, then serve.
