This is the simplest of pasta dishes; besides garlic and oil, Guy Grossi adds a touch of chilli, capers and anchovies for his recipe. It’s Italian fast food, so you can get home after a long day or a late night and it’s ready in a moment.
- 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
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.
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.