Spaghetti aglio e olio

This super simple spaghetti recipe with garlic, chilli, lemon, parsley and olive oil is another way to showcase fresh parsley. Using only a handful of ingredients, it is a great way to put dinner on the table in less than half an hour.

Spaghetti with garlic, chilli, lemon, olive oil, parmesan and of course, home grown parsley.

Ingredients

Serves two

180g – 200g spaghetti (90g – 100g per person – wholemeal or white)

1 fresh red chilli

3 garlic cloves

3 tbsp olive oil

3 tbsp finely chopped fresh flat leaf parsley (stalks and leaves)

Juice from ¼ lemon

Parmesan cheese

Salt and freshly milled black pepper

Method

Bring a large pot of salted water to the boil and add the spaghetti. Cook as per the packet instructions, until the spaghetti is soft but still has a little bite.

While the spaghetti is cooking, deseed and finely chop the chilli. Peel and finely mince the garlic.

Heat the olive oil in a large frying pan. Cook the chilli and garlic gently for a few minutes, until the garlic is fragrant but hasn’t started to turn brown.

Drain the spaghetti and add to the frying pan, and mix to coat with the oil. Squeeze over the lemon juice, add the freshly chopped parsley and season with some freshly milled black pepper.

Divide between two plates and top with parmesan cheese as desired.

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