In a hurry? It doesn’t get quicker and more delicious than this!
Spaghetti with Spring Greens, Garlic, Chilli and Olive Oil
(Spaghetti Aglio, Olio & Spring Greens) – Jamie Oliver
2 cloves of garlic
1 fresh red chilli
1 head of spring greens
400 g dried spaghetti
extra virgin olive oil
1 large unwaxed lemon
Peel and finely chop the garlic, deseed and finely chop the chilli and finely slice the spring greens. Wash and drain well. Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions, around 8 minutes. Meanwhile, heat a glug of oil in a frying pan. Add the garlic and chilli and fry for a minute or so, until the garlic is starting to colour. Add the spring greens and cook, stirring occasionally, for 3 to 4 minutes or until the greens have wilted a little. Finely grate over the lemon zest. Drain the pasta and add it to the pan with a splash of the water it was cooked in.
Squeeze over the lemon juice and serve topped with a drizzle of oil and finely grated Parmesan.