Pasta
Spaghetti aglio e olio (Italy)
- Preparation time
- 20 min
- Servings
- serves 4
Ingredients
- Pasta — to buy400 g
- Garlic — to buy4 gousses
- Olive oil — to buy6 tbsp
- Chili pepper — to buy1
- Parsley — to buya handful
- Parmesan — to buy40 g
- Salt — to buyfor the pasta water
Preparation
Bring a large pot of water to a boil and salt it generously, then cook the pasta per the pack instructions, until al dente.
Meanwhile, thinly slice the garlic (in thin slivers, not too small or it burns fast) and the seeded chili.
Heat the olive oil in a large pan over low heat, then gently cook the garlic and chili for 2-3 minutes, stirring often, until just golden: watch closely, burnt garlic turns bitter and ruins the dish.
Drain the pasta 1 minute before the indicated cooking time, keeping a generous ladle of cooking water, then tip it straight into the pan with a splash of that water.
Toss everything over high heat for 1-2 minutes, so the pasta finishes cooking and gets well coated in the flavoured oil; add more cooking water if it looks dry.
Off the heat, mix in the chopped parsley and parmesan, taste and adjust the salt and chili, then serve right away, piping hot.