Simple pantry pasta

Spaghetti with garlic and oil

SERVES 4-6 PREP AND COOK TIME 15 MINUTES

500g spaghetti . ⅓ cup (80ml) extra virgin olive oil . 3 cloves garlic, sliced thinly . 2 tablespoons finely chopped fresh flat-leaf parsley

Cook pasta in a large saucepan of boiling salted water until almost tender; drain, reserving some of the cooking water, if needed. Meanwhile, heat oil in a large frying pan; cook garlic, gently, until golden. Stir in parsley. Combine garlic mixture with pasta and a couple of tablespoons of the cooking water. Serve as is, or make one of the variations below.

1. Zucchini and mint

Make Spaghetti with Garlic and Oil (above), removing garlic from oil; reserve. Add 2 large coarsely grated zucchini to the frying pan with the garlic oil; cook, stirring, until just softened. Season. Add 2 tablespoons torn fresh mint, 1 teaspoon finely grated lemon rind and the pasta; toss to combine. Serve topped with 100g crumbled Persian fetta and reserved crisp garlic.

2. Garlic prawns

Shell and devein 750g uncooked prawns, leaving tails intact. Make Spaghetti with Garlic and Oil (above), heating 1 tablespoon of the oil in a frying pan; cook prawns, tossing, for 1½ minutes or until cooked. Remove from pan. Heat remaining oil, add 2 small seeded sliced red chillies with the garlic. Return prawns to pan with pasta and parsley; toss to combine.

3. Fresh tomato sauce

Make Spaghetti with Garlic and Oil (above) omitting the flat-leaf parsley. Halve 1kg ripe tomatoes; squeeze juice and seeds into a bowl. Coarsely chop tomato flesh; add to the bowl with ¼ cup baby capers and ⅓ cup lightly packed fresh basil leaves. Season. Toss tomato mixture through pasta with 100g drained, torn baby bocconcini. Serve at room temperature.