Aglio e Olio (Garlic Oil Spaghetti)

Ingredients

Scaled for your household (5 portions) · original serves 5

• Spaghetti500 g
• Salt3 tsp
  Original recipe breakdown · used in multiple steps

  • 2 tsp cooking salt for pasta water — for pasta water
  • 1 tsp cooking salt for sauce — for sauce
• Extra virgin olive oil½ cup
• Garlic cloves6
  finely sliced
• Dried chilli flakes (optional)½ tsp
  optional; black pepper may be used instead
• Flat-leaf parsley¼ cup
  finely chopped
• Parmesan (optional)1 tbsp
  for serving

Method

1. 1

   Bring a large pot of water to the boil, season it with the pasta-water salt and add the spaghetti. Cook for one minute less than the packet time so it finishes in the sauce.

2. 2

   Just before draining, scoop out at least 1 cup of pasta cooking water. Drain the spaghetti and keep the reserved water nearby.

3. 3

   About four minutes before the pasta is ready, warm the extra virgin olive oil in a large deep frying pan over medium heat. Add the sliced garlic and cook gently until fragrant and lightly golden without letting it burn.

   4 min
4. 4

   Stir in the chilli flakes if using, then add the drained spaghetti, 1/2 cup of the reserved pasta water and the sauce salt.

5. 5

   Toss continuously over the heat until the pasta is glossy and evenly coated, adding a splash more reserved cooking water if needed to loosen the sauce.

6. 6

   Remove from the heat, toss through the chopped parsley and serve immediately. Finish with finely grated parmesan if desired.