A useful recipe is one you remember without looking at your phone. This is ours for the evenings when the fridge offers very little encouragement. Keep the heat gentle and save more pasta water than you think you need.

For two people · 20 minutes

  • 200 g dried spaghetti
  • 3 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • A pinch of chilli flakes, optional
  • Salt and a handful of chopped parsley
  • Grated cheese or toasted breadcrumbs to finish, optional

Make it

  • Cook the pasta in salted water according to the packet. Before draining, reserve a mug of the cooking water.
  • Meanwhile, warm the oil and garlic in a large pan over a low heat. Stir until fragrant and lightly golden; do not let the garlic burn. Add chilli if using.
  • Add the drained pasta and a splash of cooking water. Toss over medium heat until glossy, adding water a little at a time. Finish with parsley and your chosen topping.

If you have a lemon, a little zest is welcome. If you have greens, wilt them into the pan. Taste before adding more salt. The result should feel generous even when the cupboard does not.

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