Spaghetti Aglio e Olio
Servings: 4 people
- ⅓ cup (70 grams) extra virgin olive oil
- 3 cloves (3 cloves) garlic grated or minced
- 1 (1) red chili finely chopped, or 1 to 2 teaspoons red pepper flakes. Adjust to your liking.
- 3 tablespoons (2 handfuls) flat-leaf parsley finely chopped
- 12 ounces (340 grams) spaghetti
- ¾ gallon (3½ litres) water to cook the pasta
- 1½ tablespoons (21 grams) salt for the pasta water
- Cook the Pasta: Boil ¾ gallon water in a large pot, add 1½ tablespoons salt, and 12 ounces spaghetti.Cook until just before al dente (about a minute early), stirring once or twice. Before draining, save a cup of that starchy pasta water.
- Make the sauce: Heat ⅓ cup extra virgin olive oil in a large skillet, then add 3 cloves garlic (grated) and 1 red chili (finely chopped).Let it sizzle gently for about 30 seconds, then turn off the heat. The residual warmth will keep infusing the oil without burning the garlic.Just before the pasta’s done, reheat the sauce on low. When the garlic sizzles, stir in 3 tablespoons flat-leaf parsley for 15 to 30 seconds.
- Build the dish: Add pasta, a splash of pasta water, and a pinch of salt. Toss over medium heat for a minute until the sauce clings to the pasta. Enjoy hot off the stove.
VARIATIONS
💪 Add Protein: Toss in buttery cannellini or butter beans, or sauté some shrimp right in the garlicky sauce.
🍋 Add Lemon: Grate in some lemon zest and squeeze in a bit of juice. It's fresh, zingy, and totally transforms this dish into a delicious pasta al limone.
🥦 Add Veggies: Throw in a handful of spinach and let them wilt into the sauce, or mix in tender broccoli florets (boiled or steamed).
🤫 Add Miso: Okay, hear us out! Yes, miso in an Italian classic sounds wild, but have you tasted our Miso Pasta in a garlic and oil sauce? One spoonful adds a rich umami boost that you'll never forget.
STORAGE
- Make ahead: This dish is best fresh, so we don’t recommend making it in advance.
- Fridge: You can keep leftovers in the fridge for up to 24 hours. Reheat gently in a skillet with a splash of water and oil, or pop it in the microwave for a quick fix.
- Freezer: Not a freezer-friendly recipe.
