If you are looking for a meal that delivers restaurant-quality indulgence with minimal effort, chef Sanjeev Kapoor’s chilli garlic spaghetti is a must-try. This recipe strikes the balance between convenience and flavour, making it a go-to option for busy weeknights when you want gourmet comfort food without spending hours standing in the kitchen. Also read | Would you try chef Ranveer Brar’s pressure cooker pasta recipe? No separate boiling or draining required
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One of the dish’s biggest highlights is its lightning-fast preparation speed. Requiring just under 5 minutes of prep time and around 25 to 30 minutes of cooking time, it allows home cooks to put together a wholesome, aromatic meal in around half an hour. Also read | From bolognese to chilli garlic: 4 must-try spaghetti recipes that will make your taste buds sing
By combining fragrant golden garlic, spicy red chillies, and creamy parmesan, chef Sanjeev offers a quick Italian classic tailored perfectly for home cooks looking for big flavour with zero hassle.
Here’s how to make his simple chilli garlic spaghetti:
⦿ Spaghetti: 200 grams
⦿ Garlic: 6 to 8 cloves, sliced
⦿ Fresh red chillies: 2, chopped
⦿ Fresh parsley: 2 to 3 sprigs, chopped
⦿ Extra virgin olive oil: 2 tablespoons (plus extra for drizzling)
⦿ Parmesan cheese powder: for sprinkling
⦿ Salt to taste
⦿ Sprinkle parmesan cheese powder over the pasta and finish with a fresh drizzle of extra virgin olive oil. Toss once more, transfer into a warm serving bowl, add a final dusting of parmesan and olive oil, and serve immediately.
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⦿ Bring a generous amount of water to a boil in a deep pan. Add salt and 200 grams of spaghetti, stirring occasionally to prevent sticking. Cook for 8 to 10 minutes until pasta reaches desired doneness, then drain and set aside.
⦿ While the pasta cooks, slice the garlic cloves and chop the red chillies and parsley. Heat 2 tablespoons of extra virgin olive oil in a non-stick pan. Add the sliced garlic and saute until it turns a light golden brown. Toss in the chopped red chillies and stir-fry for 30 seconds.
⦿ Add the cooked, drained spaghetti directly into the pan with the infused oil. Season with salt and add the chopped fresh parsley. Cook and toss everything together for 2 to 3 minutes so the pasta absorbs the garlic-chilli infusion.
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Published on June 1, 2026, on chef Sanjeev Kapoor’s official website, the recipe is described as ‘a simple spaghetti dish made in a jiffy without compromising the taste’. According to the website, the magic lies in how ‘fresh red chillies, garlic and parsley add their flavour, making the dish delicious’.
