Spaghetti aglio e olio
Aglio e olio is simple Italian cooking at its finest. Originally from Naples, this pasta dish shows how just a handful of ingredients can be turned into something magical. The key is in sizzling the garlic until just right – not too pale, nor too browned – before tossing it with the pasta, along with a dash of the pasta’s cooking water to help create a slightly emulsified sauce.
Ingreadient
- 400g spaghetti
- 100ml olive oil
- 8 garlic cloves, finely sliced
- 1 tsp chilli flakes (optional)
- 2 tbsp finely chopped parsley (optional)
Instruction
- Bring a large pan of salted water to the boil. Add the spaghetti and cook for 8 minutes until al dente (cooked but still with bite).
- Meanwhile, pour the olive oil into a deep frying pan and put over a low-medium heat. Add the garlic and chilli flakes (if using) and gently sizzle, stirring occasionally. Take it slowly – you want the sliced garlic to have turned a very pale golden when the pasta is ready. If it colours too quickly, remove the pan from the heat and wait for the pasta to finish cooking.
- Drain the pasta, reserving a little pasta water, then tip the spaghetti into the garlic oil. Add a splash of pasta water and toss vigorously, ensuring all the pasta is coated in the oil. The small amount of starchy salted pasta water should help create a slightly thicker seasoned sauce.
- Stir in the parsley (if using) and a pinch of salt (check it needs it), then divide between bowls.
