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Get a large pot full of water on the stove and bring it to a boil. Once it boils, add
Rock Salt (1 handful)
Pasta (10.5 oz)
While you are waiting you can prepare all of your ingredients. Finely slice the
Garlic (2 cloves)
before cutting them into thin strips and then again into even smaller pieces.
Now, chop up the
Fresh Parsley (1 bunch)
into small pieces, making sure to chop the stems finely too!
Place your frying pan on the stove and turn it up to medium heat. Once it has started to warm add a generous amount of
Extra-Virgin Olive Oil (1/3 cup)
, and the garlic, gently mixing it into the oil using a wooden spoon.
Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
Increase the temperature on your stove to high heat and continue to stir for one more minute allowing the spaghetti aglio olio to really dance together in the pan.
Now your pasta is ready! Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some
Crushed Red Pepper Flakes (to taste)
and then an extra sprinkle of parsley. The authentic spaghetti aglio e olio recipe doesn’t include Pecorino or Parmigiano but if you like, feel free to sprinkle some grated cheese on top.
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