Garlic, Greens and Chilli Spaghetti

  • Prep
    8 mins
  • Cook
    12 mins
  • Serves
  • Skill

A Mediterranean feast, full of flavour with a kick of chilli to energise your evening.


  • 2 tbsp Bertolli
  • 2 cloves garlic
  • 1 red chilli
  • head spring greens
  • 400 grams spaghetti
  • 1 lemon
  • 2 tbsp Parmesan


  1. Peel and finely chop the garlic, deseed and finely chop the chilli and rinse. Finely slice the spring greens/ kale.
  2. Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions, around 8 minutes.
  3. Meanwhile, heat a 2 tablespoons of Bertolli in a frying pan. Add the garlic and chilli and fry until the garlic starts to colour.
  4. Add the spring greens or kale and cook, stirring occasionally for 3 to 4 minutes or until they have wilted a little. Finely grate over the lemon zest.
  5. Drain the pasta and add it to the pan with a splash of the water it was cooked in.
  6. Squeeze over the lemon juice and serve topped with a drizzle of melted Bertolli.