Cook the spaghetti in a large pan of well-salted boiling water according to the pack timings until al dente. Scoop out a mug of the cooking water before draining.
Meanwhile, put the oil, garlic and chilli in a large cold frying pan, then heat gently for 3–4 minutes until the garlic is pale golden. Don't let it brown or it will taste bitter.
Add the drained spaghetti and about 4 tbsp of the pasta water to the pan. Toss over the heat for 1 minute until glossy.
Stir in the parsley and lemon zest, check the seasoning and serve.
Allergens
Wheat (gluten). Use gluten-free spaghetti if needed.
FAQs
Why add pasta water?
The starch helps the oil cling to the pasta and makes a light, silky sauce.
Can I add cheese?
A little grated hard cheese is lovely, but adds milk to the allergens.
Can I use garlic-infused oil from a jar?
Shop-bought infused oils are fine. Don't make and store your own garlic-in-oil at room temperature, as it can be a botulism risk.
How can I make it more filling?
Add a drained tin of tuna or some wilted spinach at the end.
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Recipes on CookStuff are researched and editor-written. Check food is piping hot when you reheat it, and follow the storage advice on packs.