Chilli, Garlic and Basil Spaghetti

Chilli, Garlic and Basil Spaghetti

Not only is this a classic recipe but is also one of those feel good, simple and extremely delicious recipes you can eat any anytime of the week. A good tomato sauce with a generous helping of basil and garlic will turn this recipe into a masterpiece.

This dish reminds me of my winter days when I sit in front of the TV in my pyjamas watching my favourite movies or shows with a large bowl of this wholesome spaghetti.
I use wholemeal spaghetti pasta for my recipe but you can use any other spaghetti you desire. I use the wholemeal spaghetti main for the added nutrition and its ability to control blood sugar levels. Wholemeal spaghetti adds density to the dish with a unique flavour.

The use of baby hardneck garlic in this recipe is a must. Hardneck garlic (Allium sativum ophioscorodon) tends to have more flavour than their soft-necked cousins. They’re recognisable by their hard woody centre stalk and a long flower stalk (scape) that loops and curls. Hardneck have been known to be on the spicier side with that authentic more ‘garlicky’ taste and smell. If you’re at a farmer’s market or your local supermarket and come across garlic bulbs with a rosy/violet cast to the flesh with thinner skins, buy them right away. These are the Rocambole garlic and are big flavoured.

I had a bit of trouble choosing my tomatoes. I usually use the beefsteak tomatoes as they are a good all-rounder and go well with this particular recipe. However, I wanted a sweeter taste which is achievable through the use of the plum cherry tomatoes. I used a mixture of the two and managed to achieve a beautiful rounded sauce.

Chilli, Garlic and Basil Wholemeal Spaghetti

  • Servings: 2-4 serving
  • Difficulty: easy
  • Print

Organic Olive oil
200g organic wholemeal spaghetti
3 organic beefsteak tomatoes
100g organic plum cherry tomatoes
6-8 cloves of organic garlic, depending on taste requirements
Organic red chilli flakes
A bunch of organic basil leaves 
Organic sea salt and pepper to taste


  1. Heat some water in a pan and when boiling add the wholemeal spaghetti and salt.
    Allow this to boil at a medium heat and cook until al-dente. While the spaghetti is cooking, prepare the sauce.
  2. In a large bowl, grate the beefsteak tomatoes and the cherry tomatoes, then add the red chilli flakes, salt and pepper as required, mix and set aside.
  3. Now mince the garlic and finely chop the fresh basil leaves and set aside.
  4. Heat another pan and add olive oil and sauté the minced garlic at a low heat until light brown.
  5. Now add the grated tomatoes, cover and simmer at a medium heat for 20 minutes to allow it to thicken.
  6. Drain the spaghetti and retain approximately 150ml of the water it was boiled in. Run cold running water through the spaghetti to prevent it from becoming sticky then add a little oil and coat the spaghetti.
  7. Once the sauce has thickened to required consistency, stir in the chopped basil leaves and add the retained pasta water. Boil for a further 10 minutes uncovered. 
  8. Now add the spaghetti in small batches and stir into the sauce.
  9. Finally, allow the spaghetti to cook in the sauce for 5 minutes at a medium heat.
  10. Garnish with basil leaves and serve hot.

Best Wishes,


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