Pasta Aglio e Olio
Four ingredients, twenty minutes, and it tastes like you tried much harder than you did. Spaghetti, garlic, olive oil, and a handful of parsley: this is Italian pantry magic at its finest.
Ingredients
- 400gspaghetti or linguine
- 6 clovesgarlic, thinly sliced
- 150mlextra virgin olive oil
- 1 teaspoonred chili flakes
- 1 teaspoonsea salt
- 0.5 teaspoonblack pepper
- 2 tablespoonsfresh parsley, chopped
How to make it
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
While the pasta cooks, pour the olive oil into a large skillet over medium-low heat.
Add the thinly sliced garlic to the oil and cook gently for 2-3 minutes until golden and fragrant, stirring frequently.
Add the red chili flakes to the skillet and cook for 30 seconds to infuse the oil.
Drain the pasta, reserving 1 cup of pasta water.
Add the hot pasta to the skillet with the garlic oil and toss well to coat.
Add 3-4 tablespoons of reserved pasta water to create a silky sauce, adjusting amount as needed.
Season with sea salt and black pepper to taste.
Divide into serving bowls and garnish with fresh parsley.
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