This dish might be very familiar with fan of Italian cuisine to the point of boredom. But it could be a culinary delight in the hands of a masterchef. For ordinary cooks, it is super quick and easy to make and can be a real life-saver when you need to feed hungry mouths fast.
A large handful of flat-leaf parsley, finely chopped (or basil)
Cook the spaghetti in plenty of boiling salted water until it becomes soft but still has a little bite.
Meanwhile, heat the oil in a heavy-based frying pan over a low heat, and fry the garlic for 1-2 minutes until golden, stirring with a wooden spoon to spread the flavor through the oil. Add 2 tablespoon cooking water to the pan and stir in the chili and parsley. Season with salt and cook for 3 minutes, mixing occasionally.
Drain the spaghetti quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates. The spaghetti can be accompanied with Greek Mizithra or Parmesan cheese.