Spaghetti Garlic, Oil & Chilly
- Macchè
- Aug 15
- 2 min read
This is for the ones who love to seize the moment.
The Spaghetti Garlic, Oil and Chilly is the most loved last-minute pasta dish. With only 3 ingredients (here we add a 4th), it's the official late night meal. This pasta is a life-saver and a classic you need to have in your deck.
This recipe makes 4 portions of Spaghetti Garlic, Oil and Chilly.
This recipe is fully vegan. Want to explore other Italian recipes? Check our fresh pasta workshops!
INGREDIENTS:
400 grams spaghetti
4 garlic cloves, unpeeled
10 tablespoons extra virgin olive oil
10 fresh parsley sprigs, with stems
2 fresh chilli, sliced
salt
100 g of breadcrumbs
THE RECIPE:
Cook the pasta Bring a smaller amount of water than usual to the boil. Less water means more starch which will help the sauce come together later. Salt well and drop in 400 g of spaghetti.
Prepare the garlic Take the garlic cloves, unpeeled, and crush them with the flat side of a knife. The garlic should stay whole, don't cut it or mince it, otherwise it will burn.
Build the sauce Pour the extra virgin olive oil into a pan. Add the crushed garlic, fresh chilli, sliced, and the parsley stems whole, lightly crushed with the knife. Let everything infuse over a low flame.
Bring it together When the pasta is al dente, transfer it directly into the pan with a spoonful of pasta water. Stir energetically from the centre to the outside until the sauce is glossy. Add more pasta water as needed.
Finish and serve Remove the garlic and parsley stems. Plate the spaghetti with the sauce and garnish with more fresh parsley if you like.
Eat immediately.
MACCHÈ TIPS:
Let's give this pasta an extra bite! In a separate dry pan, toast 2 tablespoons breadcrumbs with a spoon of olive oil until golden. Set aside, these go on at the end and add the crunch to the dish.
