Aglio Olio Pasta — easiest pasta recipe - Read Description

Description

Ingredients — 2 servings

* 200 g spaghetti
* 4–5 cloves garlic, thinly sliced
* 4 tbsp extra-virgin olive oil
* ½–1 tsp red chili flakes
* 2 tbsp fresh parsley, finely chopped
* Salt, for pasta water
* ½ cup reserved pasta water
* Freshly ground black pepper, optional
* Parmesan, optional

Method

1. Cook the spaghetti: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Before draining, reserve about ½ cup pasta water.
2. Cook the garlic: While the pasta cooks, heat olive oil in a large pan over low-medium heat. Add sliced garlic and cook slowly for about 2–3 minutes, until lightly golden. Don’t let it brown or burn.
3. Add chili: Stir in the chili flakes and cook for about 20–30 seconds.
4. Make it silky: Add the drained spaghetti directly to the pan along with about ¼ cup pasta water. Toss vigorously for 1–2 minutes. Add a little more pasta water if needed—the oil and starchy water should form a light, glossy sauce.
5. Finish: Turn off the heat and toss in fresh parsley. Taste and adjust salt, chili, and black pepper.

Serve immediately with a drizzle of extra-virgin olive oil. Traditional aglio e olio doesn’t need Parmesan, but you can absolutely add it if you like.

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