Feel Good

Three quid spaghetti

A take on the Italian classic, aglio olio. Ridiculously cheap, ridiculously easy and vegan.

Written by Beth Williams
Published 11.01.2023

Serves: 4



Bunch of Parsley (150g)

500g Spaghetti

1 Tsp Chilli Flakes

3 Cloves of Garlic


4 Tbsp Olive Oil



Boil a pan of water, salt it generously and then cook your spaghetti.

Finely slice cloves of garlic and your parsley (separating stalks and leaves).

Add garlic, chilli flakes and the parsley stalks to a frying pan with 4 tbsp of olive oil.

Once the pasta is al dente, reserve 7-8 tbsp of the starchy pasta water, drain the pasta, and then add it to the frying pan with the garlic and parsley. Start tossing it all together, gradually adding splashes of pasta water and the chopped parsley leaves.

Once everything is mixed in and the pasta is thick and almost creamy (from the pasta water), remove from heat. Serve it up with extra chopped parsley leaves on top as a garnish. Enjoy!


Recipe credit: MOB Kitchen

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