Spaghetti Aglio e Olio
Spaghetti tossed in oil where thin-sliced garlic is infused from a cold start over low heat until pale gold - never dark brown - then emulsified with starchy pasta water; low heat is non-negotiable, since garlic turns bitter in seconds if it gets too hot.
⏱ 20 min🍽 4 servings
dinneritalianquickveganvegetarian
Ingredients
- •1 lb spaghetti
- •1/2 cup olive oil
- •6 cloves garlic, thinly sliced
- •1 tsp red chili flakes
- •1/4 cup chopped parsley
- •Salt to taste
Steps
- 1.Cook the spaghetti in salted boiling water until al dente; reserve 1/2 cup pasta water.
- 2.Combine the olive oil and sliced garlic in a cold pan, then place over low heat and let the garlic infuse slowly until pale gold and fragrant, 5-8 minutes - low heat is non-negotiable, since garlic goes from golden to bitter in seconds if the pan is too hot.
- 3.Stir in the chili flakes for the last 30 seconds.
- 4.Add the pasta and a splash of the reserved pasta water to the pan, tossing continuously off the heat until the sauce turns glossy and emulsified (this technique is called mantecare) - don't skip the pasta water, or the dish turns out oily instead of creamy.
- 5.Stir in the parsley and season with salt before serving.