Spaghetti with Chilli and Garlic

Spaghetti with Chilli and Garlic

By Steve Robinson

Spaghetti with Chilli and Garlic

Serves 4


  • 1 pkt Otway Pasta Company Fresh Spaghetti (400g)
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 tbsp chilli flakes (50g)
  • Grated parmesan 2 tbsp
  • Fresh parsley, finely chopped
  • Salt & pepper to taste


Put a large pot of water on to boil and fry pan on medium heat.

Once water is boiling add spaghetti and set timer for 3.5 mins.

Add half the oil to the warmed fry pan, then add garlic and chilli. Be careful not to brown the garlic. Add pasta water to slow the cooking of the garlic. This also helps to hydrate the chilli. Once pasta is cooked, drain and add it to the fry pan. With the heat still on gently stir combine the garlic, chilli and olive oil with the pasta. Once combined turn off the heat and let the pasta rest for 1 min. Add the parmesan, parsley, remaining olive oil and ½ to 1 cup of the hot pasta water to the pasta and gently toss and stir through.

Serve garnish with some extra parmesan and parsley. Enjoy!

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