Italian
Spaghetti Aglio e Olio
Garlic, oil, chilli and pasta water. A Neapolitan midnight dish that proves a pantry with almost nothing in it can still produce dinner.
- Time
- 20 mins
- Serves
- 3
- Steps
- 7
- Ingredients
- 7
Method
- 01
Boil the spaghetti in well-salted water, pulling it out 2 minutes before the packet says. Save 2 cups of the cooking water.
- 02
While it cooks, put the olive oil and sliced garlic in a cold, wide pan. Turn the heat to medium-low.
- 03
Let the garlic come up to temperature slowly and toast to a pale gold, about 5 minutes. Starting cold is what stops it burning.
- 04
Add the chilli flakes and swirl for 30 seconds.
- 05
Add the drained pasta to the pan with a cup of the starchy pasta water.
- 06
Toss hard over medium heat for 2 minutes. The water and oil will emulsify into a light sauce that clings to the strands. Add more water if it looks dry.
- 07
Off the heat, fold through the parsley and serve at once.
