One of the most popular types of pasta, spaghetti is made from durum wheat and comes in medium-thin strands. It originated in Naples and is found all over the world, with each Italian region boasting its own signature spaghetti dish.
- 200g/7oz dried spaghetti - 1 fat garlic clove - handful fresh parsley leaves - 3 tbsp extra virgin olive oil - 2 pinches dried chilli flakes, to taste - sea salt 1. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the spaghetti and return to the boil quickly, then cook until al dente. 2. Finely chop the garlic and parsley together. 3. Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute, or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute. 4. Drain the spaghetti lightly, then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley, toss, season with salt and serve.
Preparation time: 10 mins.
Cooking time: 20 mins.
Skill level: easy