It takes 20 minutes, uses ingredients you almost certainly already have, and requires zero cooking experience. This is the first recipe I teach everyone who tells me they “can’t cook” — and by the end, they always want to make it again.

What You’ll Need (Serves 2)

• 200g spaghetti or linguine

4 cloves of garlic, thinly sliced

3 tablespoons unsalted butter

2 tablespoons olive oil

Salt and black pepper to taste

A handful of fresh parsley (optional but recommended)

How to Make It

1. Boil a large pot of salted water and cook your pasta according to the package directions. Before draining, save about half a cup of the pasta water — this starchy water is your secret weapon.

2. While the pasta cooks, heat olive oil in a large pan over medium-low heat. Add the sliced garlic and cook gently for 3–4 minutes, stirring often. You want it golden and fragrant — not brown, not burnt. Low and slow is the key.

3. Add the butter to the pan and let it melt into the garlic oil. Add a splash of pasta water and stir — the sauce will start to come together and look glossy.

4. Add the drained pasta to the pan and toss well to coat every strand. Season generously with salt and black pepper. If the sauce looks too thick, add a little more pasta water.

5. Serve immediately, topped with a handful of chopped fresh parsley and an extra crack of black pepper. That’s it — dinner is done.

Jerome’s Tips

Don’t skip the pasta water — it’s the difference between a silky sauce and a greasy one. Use real butter, not margarine. And taste as you go — seasoning is everything with a simple dish like this. Want to make it a full meal? Add a handful of spinach or some cherry tomatoes into the pan with the garlic.