I'm no cook, not really. Tom does much of the cooking around here (and baking. Oh how he loves baking!) so I'm not about to turn this space into a food blog. Yet I thought it might be fun to share some of our favourite recipes, especially as there's so much behind the scenes knitting & book stuff going on. This first one, Garlic Spaghetti, is my meal of choice nearly every single time.


Fresh garlic
Dried spaghetti
Olive oil
Parmesan cheese
Onions (optional)

Preparation & cooking time: about 15 - 20 minutes.

As a general rule, we use about 2/3 of a 500g packet of spaghetti between the 3 of us, 2 adults + 1 child, roughly 333g (500g being the standard European sized pack) With that amount of spaghetti, we use at least one bulb of garlic. You'd want enough olive oil to shallow fry the garlic. This is very much a play it by ear recipe, and adjusting the quantities to suit different needs is super easy. Feel free to add even more garlic; don't be shy with it.

How to:

Put on a large pan of water, enough to cover the spaghetti. As that slowly comes to the boil, coursely chop the garlic - it can be as fine or as chunky as you like. Onions can add a nice taste & texture to the mix, and they would be better finely chopped.

As the water comes to the boil, add the spaghetti. You'll have your own way of cooking this stuff, so go with that - I don't need to tell you how to cook your spag! You'll want to heat a frying pan with the olive oil at the same time as you add the spaghetti, or just before. The oil doesn't want to be spitting when you add the garlic, you want to prevent it cooking too quickly and burning.

Slowly shallow fry the garlic and onions, and when they start to brown, turn off the heat. The spaghetti should be ready about the same time, so remove that from the heat and strain. Return spaghetti to the pan and pour in the oil & garlic mixture and blend. If either have cooled in the process, return the mix to the heat until warmed through.

For serving, grate some parmesan on top and maybe add a pinch of rocket if you fancy. A dribble of olive oil is also lovely, with a dash of salt. And voila! It really is this simple and thoroughly tasty!

We're lovers of one pot meals and simple cooking, so I'll try and get it together to share some more in future. Enjoy!

AuthorWoolly Wormhead