serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 g dried spaghetti
- 100 ml extra virgin olive oil
- 2 garlic cloves, finely chopped
- pinch of chopped red chilli
- 1 tsp capers
- 4 anchovy fillets, torn (optional)
- sea salt and freshly ground black pepper
- ½ cup chopped flat-leaf parsley
Instructions
Cook the spaghetti in a large pot of well-salted boiling water until al dente. Meanwhile, heat the olive oil in a large frying pan over medium heat and add the garlic, chilli, capers and anchovies (if using). Season to taste with salt and pepper. Cook over medium heat for a few minutes without letting the garlic colour too much. Drain the pasta and add it to the frying pan. Add the parsley and toss well. Serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
