Pasta with Olive Oil and Basil

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 2 lb. spaghetti
  • ¼ pint olive oil – at least
  • heaped saucer of freshly chopped basil leaves


If you are able, buy fresh spaghetti and use it for this superbly simple dish.

Cook your spaghetti 'al dente' in masses of salted boiling water. Strain and run under the hot tap to remove any starch or stickiness.

Meanwhile have ready a large mixing bowl into which you have put the basil and the olive oil. Add the spaghetti and mix thoroughly with at least 15 twists of yo