Spaghetti Aglio e Olio
Ingredients: spaghetti, garlic, red hot chili, fresh parsley, extra virgin olive oil · 25 min cook time · 565kcal · ~₩6,600
Ingredients
300g spaghetti, 4cloves garlic, 1piece red hot chili, 0.5bunch fresh parsley, 6tablespoons extra virgin olive oil, 1tablespoon sea salt, 1pinch pepper, 2tablespoons water
Instructions
1. Chop the parsley and chili. For the chili, cut it very thin to match the size of the parsley and crushed garlic.
2. Gently crush the garlic cloves.
3. In a large pot of boiling water, add 1 tablespoon of sea salt.
4. Add 300g of spaghetti to the boiling water. Cook for 12 minutes, which is 1 minute less than the package instructions for al dente, as it will finish cooking in the pan.
5. While the pasta cooks, heat a fry pan over medium-high heat. Add a generous amount of extra virgin olive oil (4-6 tablespoons).
6. Before the oil gets hot, add about 2 tablespoons of water to the pan. This prevents the garlic from burning.
7. Add the crushed garlic and chopped chili to the pan. Stir and cook on medium heat, ensuring the garlic turns golden and does not burn.
8. Add a small amount of chopped parsley to the pan, being careful not to burn it.
9. Before draining the pasta, collect about half a mug of pasta water.
10. Add about half of the collected pasta water to the pan with the sauce ingredients. Stir to create an emulsion.
11. Transfer the partially cooked spaghetti directly from the pot to the pan with the sauce. Cook for an additional minute, stirring constantly to allow the pasta to absorb the flavors and create a creamy emulsion.
12. Add the remaining chopped parsley and stir well. Serve immediately.
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