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.






Skill level

Average: 3.1 (153 votes)


  • 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

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.


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.