I made James Martin’s easy and delicious 5-ingredient pasta recipe in just 7 minutes (Image: Angela Patrone)
has a range of tasty on his website, but one that stood out to me was his . With only five ingredients needed for this dish, it’s impossible to butcher and hard not to like it. The has so many benefits, one being that it’s made with whole ingredients that are easy to keep in the house at all times, even when the rest of the fridge is empty. The only ingredient I had to buy was fresh chillies, but those who don’t like spice can skip this item.
It slots in perfectly to a too, with good quality olive oil used to bring out the flavour of the ingredients and enhance the silky texture of the pasta. As I used fresh pasta in this , it reduced the time by 12 minutes so the entire process only took seven minutes.
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With only five ingredients needed for this dish, it’s impossible to butcher and hard not to like (Image: Angela Patrone)
Ingredients (serves two)
200g tagliatelle/spaghetti/linguine
One fresh red chilli
Two garlic cloves
50ml extra virgin olive oil
Small bunch of chopped parsley
Grated parmesan, to serve
Method
Preparing this dish is a breeze. All you need is a frying pan and a saucepan.
I started by filling the saucepan with boiling water from the kettle (or you can use cold tap water, but bear in mind this will take longer to heat up).
I then added some salt to the water and threw in the pasta, which I cooked until it was soft yet still had a bit of bite. As I used fresh pasta, the cooking time for this was just three minutes.
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I salted the water before adding in the pasta (Image: Angela Patrone)
As the pasta started bubbling, I got to work on chopping the garlic, chilli and parsley (Image: Angela Patrone)
As the pasta started bubbling, I got to work on chopping the garlic, chilli and parsley. When chopping the chilli, I made sure to remove the seeds to avoid the dish being overly spicy.
Two chillies usually hit the spot for two people with a moderate spice tolerance, but feel free to adjust to your liking.
With the pasta needing one more minute to cook, I heated the oil in the frying pan on medium heat before adding in the garlic and chilli.
I heated the oil in the frying pan on medium heat before adding in the garlic and chilli (Image: Angela Patrone)
I then followed up by adding in the chopped parsley (Image: Angela Patrone)
Once al dente, I added the pasta to the frying pan, giving it a good stir (Image: Angela Patrone)
It’s vital to only fry off the garlic and chilli for one to two minutes as it can quickly burn in the pan. I then followed up by adding in the chopped parsley and gave it all a mix.
Once the pasta was perfectly al dente, I drained it, saving a spoonful of pasta water and added both into the pan, giving it a good stir.
Once plated up, I finished off the dish with a scattering of fresh parsley or a handful of rocket and a sprinkling of grated parmesan.
This dish is wonderfully adaptable and pairs beautifully with a variety of additional flavours; consider adding in some prawns, wilting in spinach just before you take the pan off the heat, or adding a finely chopped onion to the base.