Spaghetti Aglio e Olio
Spaghetti Aglio e Olio
This traditional Italian meal is thought to have originated in the Naples region of the south of Italy. When compared to the more expensive vongoles (pasta with sausage and mushrooms), this is an extremely affordable option.
Ingredients
- 300 grams Spaghetti
- 1 tbsp Sea Salt
- ½ cup Olive Oil extra virgin
- 4 cloves Garlic large
- ½ tsp Chili Flakes
- 1 tbsp Parsley
Instructions
- Boil the water in a large saucepan, with plenty of salt added. Add in the pasta and cook it just until al dente, following the package directions (mine took about 7 minutes). Make sure to save 1 cup of the pasta cooking water before draining the noodles.
- Meanwhile, in a medium-sized saucepan, warm the olive oil. Toss in the garlic and sauté for 2 to 3 minutes, until it is just starting to turn golden brown (manage the heat well so that the garlic does not overcook). Give it a quick stir for 30 seconds with the red pepper flakes and 1/2 tbsp of parsley.
- Slowly add reserved pasta cooking water, simmer until the liquid is reduced by half.
- Toss in the cooked spaghetti for a couple of minutes before serving. Re-heat, then add additional chili flakes and parsley, as desired. Toss everything together just until is creamy and well combined.
Notes
Using premium extra virgin olive oil and the starchy water the pasta was cooked in gives this pasta dish its creamy texture. While the starchy pasta water works as a binder and thickener, the olive oil adds silkiness and richness to the sauce with no effort and heavy cream substitution!
