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Quick pasta with garlic, chilies, and parsley in a black pan

Quick Pasta with Garlic, Chilies & Parsley

Prep Time: 10 minutes
Cook Time: 20 minutes
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.