This spaghetti dish is perfect on its own and a real budget meal.

I'm also adding 3 add one to change it up.

Prep + Cook Time 15 minutes
Serves 4

Ingredients

500g spaghetti
1/3 cup olive oil
3 garlic cloves thinly sliced
2 tablespoons finely chopped flat leaf parsley

Method
1. Cook pasta in a large saucepan of boiling salted water until almost tender; drain.
2. Heat oil in a large frypan; cook garlic gently until golden. Stir in parsley. Combine garlic and parsley mixture with spaghetti .
Season with salt n pepper
Serve as is or combine one of the below variations.

VARIATIONS

TUNA,ROCKET & CHILLI

1. Make spaghetti with garlic and oil,

When making the garlic mixture for spaghetti add 2 fresh seeded and chopped long red chillies, and 2 x 125g canned drained tuna slices to frypan Just before adding the parsley. Then add this to the spaghetti with 125g chopped rocket. season with salt n pepper

GARLIC PRAWNS

Shell And devein 750g uncooked prawns,leaving tails intact. Heat 1 tablespoon of olive oil in a frypan, cook prawns tossing for 2 minutes or until cooked. Remove from pan.

When making garlic and parsley mixture for spaghetti add 2 small seeded red sliced chillies with the garlic before adding parsley . When adding the parsley then return prawns to the pan at the same time. Toss through the spaghetti and serve immediately
FRESH TOMATO SAUCE

Make the spaghetti and garlic but leave out the parsley.
Halve 6 medium ripe tomatoes (around1kg) coarsely chop tomatoes, add to a bowl with 1/4 cup baby capers and 1/3 cup lightly packed fresh basil leaves. Toss tomato mixture through spaghetti n garlic with 100g drained, and torn baby bocconcini. serve