Spaghetti Aglio e Olio

By Culiora

A classic Neapolitan pasta dish made with just a handful of pantry staples. Garlic gently sizzles in extra virgin olive oil before being tossed with al dente spaghetti, red pepper flakes, and starchy pasta water to form a glossy, emulsified sauce.

• Servings: 4
• Prep time: 10 min
• Cook time: 15 min
• Total time: 25 min

Ingredients

• 400 g spaghetti
• 6 clove garlic cloves, thinly sliced
• 80 ml extra virgin olive oil
• 1 tsp dried red chili pepper (peperoncino), crumbled, or 1/2 tsp red pepper flakes
• 15 g fresh flat-leaf parsley, finely chopped
• 1 tbsp fine sea salt for the pasta water

Instructions

1. Bring 4 litres of water to a vigorous boil in a large pot. Add 1 tablespoon of fine sea salt, followed by the spaghetti, and cook until 2 minutes shy of package instructions for al dente (about 8–9 minutes).
2. While the pasta cooks, add the extra virgin olive oil and sliced garlic to a large, cold frying pan. Place the pan over low heat so the garlic cooks very gently without scorching.
3. Cook the garlic for 4 to 5 minutes, swirling the pan occasionally, until it turns pale golden and fragrant. Stir in the crumbled dried chili pepper and cook for another 30 seconds. Remove the pan from heat briefly if the garlic browns too quickly.
4. Just before draining the pasta, ladle out 150 ml of the starchy pasta cooking water. Drain the spaghetti.
5. Return the frying pan to medium-low heat. Add the spaghetti and 100 ml of the reserved pasta cooking water directly into the garlic and oil mixture.
6. Toss and stir vigorously for 1 to 2 minutes until the oil and pasta water bind together into a glossy, clingy emulsion. Splash in an extra tablespoon or two of pasta water if the pan looks dry.
7. Take the pan off the heat, stir in the finely chopped parsley, and toss one final time. Divide among warm bowls and serve immediately.