Spaghetti aglio e olio
Savor the simplicity of Spaghetti Aglio e Olio, where garlic and chili create a deliciously bold flavor explosion.
Ingredients
- 400 g spaghetti
- 6 garlic cloves, thinly sliced
- 1 dl olive oil
- 1 red chili, finely sliced
- 1 bunch parsley, finely chopped
- 2 tsp fine salt
- 1 tsp black pepper
- 2 dl pasta water
How to make it
- Bring a large pot of water to a boil, add the fine salt, and cook the spaghetti until al dente. Reserve 2 dl pasta water before draining.
- Warm the olive oil in a wide pan over low heat and add the sliced garlic. Let it turn pale gold at the edges without browning.
- Add the sliced red chili and stir for 30 seconds, then add the drained spaghetti to the pan.
- Pour in the pasta water and toss vigorously so the oil and water turn glossy and coat the strands.
- Add the chopped parsley and black pepper, then toss again until the pasta looks evenly flecked and lightly sauced.
- Serve the spaghetti immediately on warm plates, twirled into neat mounds with the garlic, chili and parsley evenly distributed through the pasta.
