Pasta Aglio e Olio
Classic Roman pantry pasta: spaghetti tossed with golden garlic, chili flakes, and good olive oil.
Ingredients
No ingredients listed.
Method
- Fill the large pot with water, add the salt, and bring to a rolling boil over high heat. 10:00
- While the water heats, thinly slice the garlic and roughly chop the parsley. 5:00
- Drop the spaghetti into the boiling water and cook until just shy of al dente, about 8 minutes. Reserve a cup of the pasta water before draining. 8:00
- Warm the olive oil in the skillet over medium heat. Add the sliced garlic and red pepper flakes and saute gently until the garlic turns pale gold - do not let it brown. 3:00
- Transfer the spaghetti into the skillet with a splash of reserved pasta water. Toss and stir over medium heat until the sauce clings, about 2 minutes. 2:00
- Off the heat, fold in the parsley and parmesan. Taste, adjust salt, and serve immediately. 1:00
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