Make ‘restaurant quality’ spaghetti pasta with just three ingredients

There are few dishes easier to cook than pasta when it comes to quick, mid-week meals, and this recipe delivers on flavour.

Instead of attempting an overcomplicated sauce, Phil Bianchi, food and flavour expert and founder of The Gift of Oil claimed that there are only two ingredients required for the ultimate seasoning.

Sharing his three-ingredient pasta recipe exclusively with, he said: “When it comes to making a spaghetti dish, you don’t need a lot of ingredients to make it taste good.

“More often than not, by just combining simple flavours, such as the garlic and olive oil in this recipe, you’ll be able to create a dish that’s restaurant quality in the comfort of your home!

“The great thing about this simple recipe is that most people will have these ingredients in their homes, so it’s a great meal to make if you’re looking to save time and unsure of what to make for your evening meal.”

READ MORE: Vegetable pie uses just three-ingredients and has ‘loads of flavour’ – recipe


  • Spaghetti
  • Olive oil
  • Garlic cloves (one per serving)

Quantities can be adjusted depending on the number of servings required, using a measure of 75g dried spaghetti per person.

If using fresh spaghetti, it is recommended to serve 120g of pasta per person.

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This quick meal takes just minutes to make from start to finish so it’s best to prepare the garlic before cooking the pasta.

The fresh cloves can be peeled and diced into very small chunks, or grated for a smoother texture.

Next, boil the pasta in hot salted water for 10 minutes until cooked, but slightly al-dente for an authentic restaurant-style meal.

In a separate pan, heat a generous glug of olive oil before carefully transferring the pasta into it, allowing some of the water in too.

This should only be a few tablespoons so be careful not to transfer too much of the liquid into the oiled pan.

Add in the garlic and stir the ingredients together to coat the spaghetti for a few minutes, before serving hot from the stove.

Phil recommended adding a drizzle of infused olive oil, butter, or fresh parsley to top the simple dish.

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