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If you’re after a quick pasta dish that doesn’t skimp on flavour, this recipe with garlic, chilies, and parsley is one to remember. Years ago, I lived next door to a lovely Italian grandmother who showed me a few simple and delicious meals — this was one of them. It’s a perfect example of how a handful of ingredients can come together in minutes to make something really special. And if you enjoy unfussy, full-flavoured classics, you might also like my recipe for authentic Italian meatballs — another favourite I make often.

Quick Pasta with Garlic, Chilies & Parsley

Prep Time: 10

Cook Time: 20

Servings: 4 servings

This quick pasta recipe combines garlic, mild red chilies, and fresh parsley in a fragrant olive oil sauce. With a short ingredient list and fast prep, it’s the kind of dish that proves how a few simple ingredients — handled right — can make something truly delicious. A classic Italian-style pasta you’ll want to keep on regular rotation.

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Ingredients

For the Pasta

350 g spaghetti or other long pasta
Salt for the pasta water
splash of olive oil for the pasta water (optional)

For the Sauce

⅓ cup olive oil plus more for drizzling, optional
5 garlic cloves peeled and finely chopped
3 -4 mild red chilies sliced on the diagonal
1 bunch fresh parsley roughly chopped (leaves only)
Salt & pepper to taste
Finely grated parmesan optional, to serve

Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Add a splash of oil if desired. Cook pasta according to packet instructions until al dente. While the pasta cooks, prepare the sauce ingredients.

Prep the Ingredients

Peel and finely chop the garlic. Slice the chilies diagonally. Roughly chop the parsley leaves (discard or reserve stalks for another use).

Make the Sauce

About 4 minutes before the pasta is ready, heat ⅓ cup olive oil in a heavy-based pan over medium-low heat. Add the garlic and chilies and cook, stirring often, until the garlic is golden — about 2 minutes (don’t let it burn!).

Add the Parsley

Add the chopped parsley to the pan and cook for about 30 seconds. Turn off the heat.

Combine Pasta & Sauce

Using tongs, transfer the cooked pasta directly into the pan. Add a ladle of pasta water and toss well to combine.

Season & Serve

Season with salt and pepper to taste. Serve in bowls with a drizzle of olive oil and grated parmesan if desired.

Video

Notes

You can use any long pasta you like — spaghetti, linguine, or fettuccine all work well.
If you prefer more heat, feel free to use hotter chilies or add a pinch of chili flakes.
Flat-leaf parsley is ideal for this recipe, but curly parsley works in a pinch.
A ladle of pasta water helps bring the sauce together — don’t skip it!
Leave off the parmesan to keep the dish vegan — it’s just as flavourful without.
This pasta is best eaten fresh, but leftovers keep well and reheat nicely with a splash of water or olive oil.

Quick Pasta with Garlic, Chilies & Parsley – Simple & So Delicious