Garlic, oil and chilli spaghetti

Serves four

• Spaghetti 320 g
  
• 1 clove of garlic
• Fresh chilli to taste
• 1 tbsp of parsley
• 8 tbsp extra virgin olive oil (80 g)
• Salt to taste

Nutritional information
Per serving: 462 Kcal

Environmental Impact

Per serving: 
162 grams CO₂ equivalence - carbon footprint
409 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Chop the garlic, chilli and parsley.

In a large, low pan, heat the oil on a medium heat and add the chopped ingredients. 

Fry lightly and cook with a ladleful of boiling salted pasta cooking water.

Cook the spaghetti al dente and drain. 

Toss in the pan for a few minutes with the sauce to flavour thoroughly. Serve immediately.

The Chef’s Advice

Option to add anchovies or breadcrumbs.

Nutritional Advice

This dish can be served with a portion of vegetables and proteins to make a complete meal. 

Environmental Advice

Moderate the quantity of dairy products.

Extra virgin olive oil is a healthy condiment with a significantly lower environmental impact than butter.