A simple classic with a twist.

This spaghetti aglio e olio gets extra depth by using fish sauce instead of salt. The result? Comfort food at its best: simple, hearty, and just plain delicious.

for 3-4 servings
400 g spaghetti
80 ml olive oil
6 cloves garlic, thinly sliced

1 tsp. chili flakes (or to taste)
2-3 tbsp. (plant-based) fish sauce (or to taste)

garnish

1 handful fresh parsley, finely chopped
ground black pepper to taste

Parmesan cheese (optional)

Cook the spaghetti in plenty of salted water according to package directions until al dente. Reserve one cup of the pasta water.

Heat the olive oil in a large pan over low heat. Sauté the garlic gently until golden brown. Add the chili flakes and cook briefly.

Add the cooked pasta to the pan and pour in a little pasta water so that everything binds well. Deglaze with the fish sauce and mix well. Stir in the parsley and season with pepper. Serve immediately and grate Parmesan cheese over it if desired.