Name: Spaghetti with garlic, oil and chilli
Prep time: 12 min
Total time: 12 min
Yield: 4
Ingredients: 375 g spaghetti; ⅓ cup (80ml) extra virgin olive oil; 1 fresh long red chilli, sliced (or 1 large dried chilli); 3 cloves garlic, sliced thinly; ¼ cup chopped fresh oregano; ⅓ cup (25g) shaved or grated parmesan

Try these variations:

Puttanesca

Prepare recipe, reducing oil to 1 tablespoon. Add 4 chopped anchovy fillets in step 2. Add 400g canned diced tomatoes, ⅔ cup pitted kalamata olives and ¼ cup drained capers at the end of step 2; simmer for 5 minutes until thickened. Season. Add drained pasta to the sauce; toss to coat. Sprinkle with chopped fresh parsley.

Smoked salmon

Prepare recipe, swapping oil for 30g butter.  Add 4 chopped green onions in step 2 with chilli mixture; cook until softened. Add 150g coarsely chopped smoked salmon and ¾ cup pouring cream at end of step 2; bring to boil. Season.  Add drained pasta to the sauce; toss to coat.

Broccoli

Prepare recipe. Add 500g small broccoli florets to pan in step 2; cook, stirring, for 5 minutes or until broccoli is just tender and browned lightly. Continue with recipe. Top with grated parmesan.

Pumpkin

Prepare recipe, reducing oil to 1 tablespoon.  Add 12 fresh sage leaves in step 2 to chilli mixture. Add 505g canned pumpkin soup at the end of step 2; simmer, stirring, for 10 minutes  or until thickened. Stir in ½ cup grated vintage cheddar. Stir pasta into pumpkin mixture with reserved cooking water to coat. Season. Top  with extra grated cheddar.