It’s a truism (but a very apt one) that the simpler the recipe the more crucial the quality of the ingredients. This minimalist classic proves the point. If ever you are to splash out on some top-quality, bronze-die pasta, this is the time to do it. It’s also worth using a really good extra virgin olive oil and very fresh garlic. Tick these boxes, and you’ll have a sublime, wonderfully quick supper.
Per person
100g spaghetti, linguine or tagliatelle
1 garlic clove
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
Grated Parmesan or hard, matured goat’s cheese to serve (optional)
Bring a large pan of water to the boil, salt it generously and add the pasta. Cook according to the time suggested on the packet until al dente.
Meanwhile, check your garlic clove: if it has even a touch of green shoot in the centre, nick this out as it will be bitter, then cut the garlic into thin slivers.
Heat the extra virgin olive oil very gently in a small pan over a low heat. When it is hot, add the garlic and cook for just 30 seconds or so. Don’t let it colour more than the merest fraction. Remove from the heat.
Drain the pasta and toss with the garlicky oil. Season with salt and pepper and transfer to warm bowls. I like this just as it is, without any cheese. But I wouldn’t begrudge you a few gratings of Parmesan or other hard cheese, if you feel the urge.
PLUS ONE Although this incredibly simple dish is authentic, it is often found on Italian menus with the addition of peperoncino (chilli). Add either finely chopped fresh red chilli or a pinch of dried chilli flakes to the olive oil with the garlic.