Spaghetti Aglio e Olio
by Marco Rossi
1
Servings
2
Prep
5 min
Cook
12 min
The midnight classic from Naples: garlic slowly toasted in good olive oil, tossed with spaghetti and chili flakes. Four ingredients, fifteen minutes, zero regrets.
Ingredients
- 200 g spaghetti — matched to Pasta, dry, enriched; view its nutrition
- ≈ 81 g extra-virgin olive oil — matched to Oil, olive, salad or cooking; view its nutrition
- 4 cloves garlic, thinly sliced — matched to Garlic, raw; view its nutrition
- ≈ 0.88 g chili flakes — matched to Spices, pepper, red or cayenne; view its nutrition
- Small bunch flat-leaf parsley, chopped — no amount given; set one in the nutrition panel
- Salt — no amount given; set one in the nutrition panel
Steps
- 1Cook the spaghetti in generously salted boiling water until just shy of al dente.
- 2Meanwhile, warm the olive oil in a wide pan over low heat and add the garlic. Cook gently until pale gold — do not let it brown.
- 3Add the chili flakes, then a ladleful of pasta water; it will bubble and emulsify.
- 4Drag the spaghetti into the pan and toss over medium heat until glossy, adding pasta water as needed.
- 5Off the heat, toss with parsley and serve immediately.
Notes
The garlic keeps cooking off the heat — pull it earlier than feels right.
