Dinner, Pasta
Spaghetti Aglio-e-Olio
Aglio-e-Olio ( Garlic & Oil) is the foundation to many pasta dishes such as Spaghetti Aglio-e-Olio. A simple 4 ingredient comfort food, sometimes called midnight pasta for its quick and simple preparation. Read the rambling here.
Prep: 10 mins
Cook: 20 mins
Instructions
1. Boil the pasta: Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until 1 to 2 minutes shy of al dente. Reserve 1 cup of the starchy cooking water before draining.
2. Sauté the garlic: Combine the extra virgin olive oil and sliced garlic (and red pepper flakes) in a large cold pan, then turn the heat to medium-low. Starting cold keeps the garlic from cooking too fast.
3. Toast gently: Cook slowly, stirring often, until the garlic turns a light golden brown. Watch closely so it does not burn and turn bitter.
4. Emulsify and toss: Add the drained pasta and about half of the reserved cooking water directly into the pan. Stir vigorously over heat until the starchy water and garlic oil emulsify into a glossy, silky sauce that coats the noodles.
5. Serve: Mix in the fresh parsley and serve immediately.