Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chilli-Garlic Spaghetti

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chilli-Garlic Spaghetti

    Chillies vary greatly in heat, so very tentatively taste a tiny piece of your chilli to assess its power. If it's too hot, cool your tongue with cold milk, then adjust the chilli quantities accordingly.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 200g spaghetti
    • 6 tbsp extra virgin olive oil
    • 2 cloves garlic, finely diced
    • 1 red chilli, finely chopped
    • A large handful fresh parsley leaves, finely chopped
    • Generous handful freshly grated Parmesan
    • Salt and freshly ground pepper
    • ½ lemon, cut in half


    1. Drop the spaghetti into a saucepan of boiling salted water. Cook until it is al dente - about 10 minutes - but check after 8 minutes as different brands of spaghetti vary. Meanwhile, put the olive oil in a small pan. Add the garlic and chilli (add the chilli seeds if you want the dish to be really hot) and place over a low heat so the garlic and chilli infuse rather than cook in the warm oil.
    2. As soon as the spaghetti is al dente, drain in a colander and return it to its saucepan. Immediately increase the heat under the frying pan and cook briskly for a couple of minutes, taking care not to burn the garlic or chilli, or they will taste bitter. Add the parsley and mix into the spaghetti with the Parmesan. Adjust the seasoning and serve with the lemon quarters. Lemon juice adds a delicious intensity to the dish.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars