Aglio e Olio (Garlic Oil spaghetti).

#recipetineats #garlicspaghetti #aglioeolio
Recipe ⬇️ or print: https://www.recipetineats.com/aglio-e...
The mother of all pantry meals!!! All you really need is garlic, olive oil, pasta and salt. Fresh parsley and chilli flakes is a bonus.
DO NOT FORGET TO SCOOP OUT PASTA COOKING WATER!! This is what forms the sauce for this pasta - it emulsifies with the oil and thickens into the most delicious garlic flavoured sauce that clings to every strand of spaghetti.
The recipe as written is the classic way to make Aglio e Olio, but when I want to add some greens, I like to use cut some asparagus on the diagonal and throw that in with the pasta for last couple of minutes, or I add a few handfuls of paper spinach in when tossing with the pasta. I also like to roast cherry tomatoes then just pile on top, YUM! - N x ❤️
Aglio e Olio (Garlic Oil Spaghetti)
Aka ultimate pantry dinner!
500g/ 1 lb spaghetti (No 5 spaghetti, or any other long pasta)
22 tsp cooking salt / kosher salt, for cooking pasta
GARLIC OIL SAUCE:
1/2 cup extra virgin olive oil (the better the oil, the tastier your pasta!)
6 large garlic cloves, finely sliced
1/2 tsp red chilli flakes (red pepper flakes), optional – sub pinch of black pepper for not spicy
1 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
1/3 cup finely chopped parsley (sub 2 tbsp fresh chives or dried parsley)
FOR SERVING:
Parmesan or parmigiano reggiano, finely grated, for serving

1. Bring a large pot of water to the boil and add the salt. Add the pasta and cook for time per the packet, minus 1 minute. Scoop out 1 cup of water just before draining, then drain in a colander.
2. While the pasta is cooking, heat the oil in a large deep non-stick pan over medium heat. Cook garlic 2 – 3 min until very light golden brown, don't rush this step, it's key to infuse oil with garlic flavour, but if the heat is too high the garlic will brown and become bitter. Add chilli flakes, stir 20 – 30 sec until the garlic is light golden.
3. Add pasta and 1/2 cup of the reserved pasta cooking water (if you time it right, you can use tongs to transfer pasta directly from pot into the pan). Turn heat up slightly and use two wooden spoons to toss the pasta for ~1 – 1 1/2 min until there is no longer water pooled in the pan, and the pasta is slick and shiny with oil. If at any time the pasta gets sticky and dry, just add more pasta cooking water and toss.
4. Quickly toss through parsley, then divide between bowls and serve with parmesan!
#recipetineats #garlicspaghetti #aglioeolio #easypasta #easydinner