Italy · Italy
Spaghetti Aglio e Olio
Spaghetti tossed with gently cooked garlic, olive oil and a little starchy pasta water.
This is the Roman answer to a short ingredient list: pasta, garlic, oil and nothing to hide behind. The garlic is warmed gently in the oil rather than browned, because its colour turns the finished dish grey. It is the dish most often judged on a single bite, usually after midnight, which leaves no room for a heavy sauce.
Ingredients
- dried spaghetti200 g
- peeled garlic18 g
- olive oil40 ml
- flat-leaf parsley8 g
- dried chili flakes0.5 g
- water for boiling pasta2000 ml
- salt for pasta water12 g
Directions
- 1
Thinly slice the garlic and chop the parsley. Bring the measured water and salt to a boil in a large pot.
The water is boiling and the garlic slices are even. - 2
Add spaghetti and cook to the packet time until just firm at the center. Before draining, reserve 150 ml of cooking water.
The pasta bends easily and has no chalky core. - 3
While the pasta cooks, heat the oil and garlic over low heat for 3 minutes. Add the chili and remove from the heat when the garlic is pale gold.
The garlic is fragrant and pale, never dark brown. - 4
Add drained pasta and 100 ml of reserved water to the garlic pan. Toss over medium heat for 2 minutes; use the remaining reserved water only if dry. Fold in parsley and serve.
A glossy thin sauce clings to the pasta without an oily pool.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content