Spaghetti Aglio e Olio

Serves 4 | Prep time: 5-10 mins | Cooking time: 10-15 mins

INGREDIENTS

• ¼ cup extra virgin olive oil
• 4-7 cloves garlic sliced (depends on how much garlic you like)
• 1 small red chili finely chopped, or 1 – 2 teaspoons red pepper flakes
• 2 handfuls flat-leaf parsley, finely chopped
• 340 grams spaghetti ( I like number 11)
• 3½ litres water to cook the pasta
• salt for the pasta water

METHOD

Cook the Pasta

1. Bring 3½ litres water to a boil in a large pot, add about 4 teaspoons of salt then add the spaghetti.
2. Cook the pasta in boiling water per package instructions minus 1 minute as you want the pasta to be very al dente (al dente means slightly undercooked). Stir the pasta once or twice so it doesn’t stick to the bottom of the pot.
3. When the pasta is cooked al dente, reserve a cup of pasta water (to use in the sauce) and drain the pasta. I sometimes forget this and throw it all out. Try to remember!

Create the Sauce

1. Peel and thinly slice the garlic.
2. Wash and finely chop 2 handfuls flat-leaf parsley (or more).
3. Chop 1 small red chilli (or use red pepper flakes).
4. Heat up a large wok style pan/large skillet.
5. Add ¼ cup extra virgin olive oil to it.
6. Set the heat to low, then when the oil is warm, add the finely chopped garlic* and chilli.
7. Fry garlic in the oil for approximately 30 seconds to 2 minutes, then add the finely chopped parsley. Move the pan around to disperse the parsley in the oil, and fry it for 15 to 30 seconds.
8.  Turn the heat off and let fry gently with the pan’s residual heat. Add chilli.
9. Set aside and wait for the pasta to cook.

Toss and Serve

1. Add the pasta to the pan and toss on medium-heat with the garlic and oil sauce, add the cup of reserved pasta-cooking water, a pinch of salt, and finish cooking the pasta for another minute while gently moving it around.
2. When there’s no more liquid in the pan, and the pasta is fully coated in the sauce, you can serve it.
3. I add a lot of salt to this and also chilli flakes if i do not have a chilli.
4. I love this with fresh bread or garlic bread, wine and a simple salad. Plus something chocolate after.

Note: *The garlic should not brown or burn – if it is brown (flush it down lol)  start again.