Spaghetti Aglio e Olio

This recipe is so quick! It takes longer to boil the pasta than make the food. You can also make the pasta more creamy by utilising the pasta water and thickening it so it will soak up the olive oil nicely. This recipe serves 4-6 people.

You’ll need:

• 500g pasta

• 1000ml water

• 1 tbsp salt

Cook it as per instructions on the pack or to your desired dente. While it’s cooking, prepare:

• 5 cloves of garlic finely sliced

• 1-5 Thai red chillis (optional)

• 1 tbsp (good quality) olive oil (I used good quality Spanish olive oil) (If you don’t make the pasta water sauce, you can add 3-4 tbsp instead)

Simmer the garlic and olive oil in a frying pan on low-medium heat. Add the cooked pasta. Then add:

• 1-2 lemons squeezed

• 10g fresh flat-leaf parsley finely chopped

Leave on low heat, whilst preparing.

Optional pasta water sauce:

• 200ml of pasta water

• 1 tsp corn starch dissolved in 50ml cold pasta water

Stir the corn starch into pasta water and heat it up until it’s thickened. Then add…

• 3 tbsp olive oil

Mix into the water, then add to the pasta.

To serve, add:

• Black pepper (optional)

• Nutritional yeast powder (optional)

• Chilli flakes (optional)