SERVES 4
PREPARATION 10 MINS
COOKING 15 MINS
400g (13oz) dried spaghetti
120ml (3¾fl oz) olive oil
3 garlic cloves, finely chopped
2 long red chillies, seeded and
finely chopped
2tbsp flat-leaf parsley, chopped
50g (1¾oz) rocket, chopped
Zest of half a lemon
1. Bring a large saucepan of salted water to the boil, then add the spaghetti. Stir well and boil for 8 minutes, or until al dente.
2. Meanwhile, combine the oil, garlic and chillies in a small pan. Cook on a very low heat for 7-8 minutes to allow the oil to infuse the chilli and garlic flavours.
3. Drain the pasta and return to the pan. Pour over the hot oil mixture and add the parsley, rocket and zest, tossing thoroughly. Season with salt and freshly ground black pepper.
TIP
If you don't have spaghetti, any pasta will do. For even quicker results, use fresh pasta.