Garlic Butter Spaghetti

Whether you prefer butter or olive oil, both make tasty sauces in this carbohydrate-based dish or with other types of pasta. Gluten-free ingredients are also an option

Preparation time: 10 minutes before cooking, five minutes during
Cooking time: 12 minutes
Serves: 1 (double the ingredients for two people)

Ingredients:
3oz/75g wholewheat dried or fresh spaghetti
3oz/75g butter OR 1 tablespoon extra virgin olive oil
1 clove of garlic
Fresh or dried basil
Dried oregano
(Optional extras: green salad, steamed vegetables)

Method:
1. Finely chop up the garlic (and fresh basil)
2. Bring 750ml of filtered water and a few drops of olive oil to the boil in a pan, and curl in the spaghetti
3. Bring back to the boil, give one thorough stir, then turn down the heat and simmer for eight minutes if dried pasta, two minutes for fresh
4. Meanwhile, heat the butter or olive oil in another large pan and sauté the garlic until lightly golden. Add two teaspoons of basil and two of oregano. Remove from the heat
5. Quickly drain the pasta when cooked and add to the oil and garlic. Return to the heat and cook for a couple of minutes, stirring constantly
6. Serve the garlic butter spaghetti on its own or with a green salad or steamed vegetables