Recipe: Garlic, chilli and anchovy Spaghetti in olive oil

A fast lane foodie favourite this 15 minute pasta dish is an after work dream as it uses mainly store cupboard ingredients and takes little to no effort yet delivers every time.

(serves 2)


200g dried spaghetti
1 tsp dried chilli flakes
2 tbsp chopped fresh parsley
4 garlic cloves, very finely sliced
2 tbsp each of olive oil and extra virgin olive oil
25g salted butter
100g finely grated parmesan
Black pepper


Bring a large pan of boiling salted water to the boil and add the pasta, cook for 10 minutes or as per the individual packet instructions.

While the pasta is cooking, Add the oils to a shallow saute pan and gently heat over a medium flame, add the garlic, chilli and anchovies and allow the flavours to infuse in the warm oil but don’t allow the oil to sizzle or boil your just infusing the flavours and softening the garlic at this stage.

When the pasta is nearly cooked, add the butter to the oil infusion along with a generous ladle of the now starchy pasta water (this will help you gain a glossy thick sauce). Lift the cooked pasta straight from the water into the sauce and mix well allowing the pasta to suck up the flavours. Add all of the parsley and Parmesan and season well with black pepper, you don’t need any extra salt as the anchovies, Parmesan and pasta water are salted.

Serve immediately with white Vino!



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