Spaghetti Aglio e Olio.
A simple but satisfying pasta dish with only a handful of ingredients!
Ingredients
- 1/4 cup extra virgin olive oil
- 1 tbsp red pepper flakes
- 2 cloves garlic, sliced into thin slices
- 2 tbsp course sea salt
- 1 lb dried spaghetti
- 1/4 cup chopped flat leaf parsley
Instructions
- Bring a medium pot of water to a gentle boil.
- Once your pasta water is boiling, add olive oil, red pepper flakes, and sliced garlic to a large pan--one large enough to accommodate an entire box of spaghetti. Place the pan on top of the pot of boiling water, in lieu of over an open flame. This will ensure that your oil picks up the flavors and the heat without burning the garlic and the red pepper flakes. You will see little bubbles start to form after about 15 minutes. Remove the pan from the top of your pasta water pot and add both salt and spaghetti to your pasta water. Cook for 1 minute less than the allotted cooking time on the box.
- While your spaghetti is cooking, put your pan of oil and garlic on the lowest setting of heat. Continue to cook while your pasta cooks. By the time your pasta is ready, your garlic should be slightly brown around the edges.
- If you like the texture of the toasted garlic, leave it in the oil. Otherwise, you can fish it out. Drain the pasta and place it in the pan with the garlic and chili infused oil. Add chopped parsley. Using tongs, vigorously stir the pasta into the oil over low heat for about 1 minute. The agitation from stirring the pasta over the heat, together with the fat from the oil, is what will cause everything to come together in the most delightful way. So when I say "vigorously," I mean vigorously!
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