Spaghetti Aglio e Olio
The midnight pasta. Quite simple, and the better for it.
Instructions
- 1
Cook the spaghetti in well-salted boiling water until al dente. Reserve a mug of pasta water before draining.
- 2
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.
- 3
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.
- 4
Remove from the heat. Add the parsley, toss once more, and season generously.
- 5
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.