Spaghetti Aglio e Olio
The midnight pasta. Quite simple, and the better for it.
Ingredients
- 200 g spaghetti
- 6 cloves garlic, thinly sliced
- 80 ml good olive oil
- 1 tsp dried chilli flakes
- A generous handful of flat-leaf parsley, chopped
- Salt and black pepper
- Parmigiano Reggiano, to serve
Instructions
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Cook the spaghetti in well-salted boiling water until al dente. Reserve a mug of pasta water before draining.
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While the pasta cooks, warm the olive oil in a wide pan over medium-low heat. Add the garlic and chilli flakes and cook gently for 3 to 4 minutes until the garlic is golden but not browned. Patience is well rewarded here.
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Add the drained pasta to the pan with a generous splash of pasta water. Toss vigorously over medium heat for 1 to 2 minutes until the sauce coats every strand.
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Remove from the heat. Add the parsley, toss once more, and season generously.
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Serve immediately with plenty of Parmigiano Reggiano.
Notes
The garlic must be introduced to cold oil; beginning from cold affords proper control and prevents scorching. The pasta water is the sauce itself, so do not neglect it.
Committed to this collection by the hand of Hunter.
