Here's what you need to make your store cupboard standbys go further: spaghetti aglio e olio. It's one of those simple pasta recipes that's really easy to make with what you (no doubt) already have at home.
Now that we're all cooking for ourselves most of the time, making something elaborate every day is a bit of a chore. Plus, getting clever with how we use what's already in the kitchen is especially important now that the new Covid-19 lockdown measures are discouraging people from going to the supermarket unless really necessary.
Which is why spaghetti aglio e olio is such a useful dish to have in your repertoire – it requires the absolute minimum of ingredients, and is delicious and comforting.
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Simple pasta: spaghetti aglio e olio recipe
To make pasta aglio e olio for two, you'll need:
- Dried spaghetti (or whatever pasta you've got), 150 grams per person
- Two large garlic cloves, peeled
- Olive oil, four to six tablespoons
- Salt, to taste
- Chilli flakes (optional)
- Parmesan cheese (optional)
1. Bring salted water to the boil in a saucepan. Put the pasta in fo eight-nine minutes, or a bit less of you like it al dente.
2. Pour the oil into a cold saucepan and add the garlic cloves. Gradually heat on the stove until the oil begins to bubble and the garlic begins to toast and colour. Remove the garlic once is starts going brown.
3. Drain the cooked pasta and add to the oil. Garnish with chilli, Parmesan, and parsley/basil, if you have.