Ten-Minute Garlic and Chilli Spaghetti

Some evenings call for a dinner that asks almost nothing of you. This spaghetti is the classic answer: pasta, garlic, chilli, olive oil and a little attention at the hob. It works when the fridge is bare and the shops are shut, and it tastes far better than the short ingredient list suggests.

What makes it work

The whole dish rests on two things. First, the garlic needs gentle heat. Sliced garlic cooked slowly in olive oil turns sweet and mellow, while garlic that browns hard goes bitter and cannot be rescued. Second, the starchy pasta water is your sauce. A few spoonfuls tipped into the oil bring everything together into a glossy coating rather than leaving a pool of grease at the bottom of the bowl.

Before you start

Put a large pan of water on to boil and get everything else ready while it heats. Slice the garlic thinly rather than crushing it, because slices are much easier to keep from burning. Chop the parsley if you have some, and check your chilli: fresh chilli, dried flakes or a pinch of chilli powder will all do the job, so use whatever lives in your cupboard.

Method in brief

Salt the boiling water generously, then cook the spaghetti for about a minute less than the packet suggests. While it cooks, warm the olive oil in a wide frying pan over a low to medium heat. Add the garlic and chilli and let them sizzle quietly for a couple of minutes, stirring now and then, until the garlic is pale golden at the edges.

Before draining, scoop out a mugful of the pasta water. Lift the spaghetti straight into the frying pan with tongs, add a few tablespoons of the water and toss over the heat for a minute or so. The sauce should look silky and cling to every strand. Add more water a splash at a time if it looks dry.

Ways to vary it

This recipe is a good base for whatever needs using up:

• Stir through a handful of spinach at the end and let it wilt.
• Melt a few tinned anchovies into the oil for a deeper, savoury flavour.
• Finish with lemon zest and a squeeze of juice for freshness.
• Scatter over toasted breadcrumbs for crunch, made by frying stale bread in a little oil.
• Grate over some hard cheese if you have it, though the dish is lovely without.

Common slip-ups

Most problems come down to heat. If the oil is too hot when the garlic goes in, it will colour in seconds, so take the pan off the heat for a moment if things move too fast. Another mistake is draining the pasta and rinsing it, which washes away the starch you need. Finally, do not skip the salt in the water; it is your main chance to season the pasta itself.

Serving

Serve straight away in warm bowls, because this dish does not like to wait. A simple green salad or a few roasted tomatoes on the side turns it into a fuller meal, but it is perfectly happy on its own at the end of a long day.

Frequently asked questions

Can I use garlic paste or dried garlic? You can in a pinch, but the flavour will be sharper and less sweet. Fresh sliced garlic really is worth it here, and a single bulb lasts for weeks.

What if I do not have spaghetti? Linguine, tagliatelle or even short pasta such as penne will work. Long strands just carry the oily sauce especially well.

Is it very spicy? Only as much as you make it. Start with a small pinch of chilli, taste the oil, and add more if you would like more heat.