Spaghetti without the regretti


Have all of the spaghetti with none of the regretti. This classic Italian pasta is quick, easy, and oh so delicious.

A yummy spaghetti with only three ingredients! #winner

1 lb spaghetti
3/4 cup red chili garlic olive oil
A large handful of flat-leaf parsley, finely chopped

1. Cook the spaghetti in plenty of boiling salted water until al dente.
2. Meanwhile, heat the oil in a heavy-based frying pan over low heat. Add 2 tbsp cooking water to the pan and stir in the parsley. Cook for 3 minutes, mixing occasionally.
3. When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over low heat before serving on hot plates.
Serves 4

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