Spaghetti Aglio e Olio
A minimalist Roman classic of spaghetti tossed in garlic-infused olive oil with a whisper of chili heat.
Contains common allergens
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Instructions
- 1
Bring a large pot of water to a rolling boil, salt it generously until it tastes like the sea, then cook the spaghetti until just shy of al dente, about 8 minutes, reserving 1 cup of the starchy cooking water before draining.
- 2
While the pasta cooks, warm the olive oil in a wide skillet over medium-low heat and add the sliced garlic, stirring gently for 3 to 4 minutes until the slices turn pale gold but never brown, which would turn them bitter.
- 3
Stir in the red pepper flakes and let them bloom in the oil for 30 seconds until fragrant, then remove the skillet from the heat to prevent scorching.
- 4
Add the drained spaghetti to the skillet along with 1/2 cup of the reserved pasta water, return to medium heat, and toss vigorously for 1 to 2 minutes until the starchy water emulsifies with the oil into a glossy, clinging sauce.
- 5
Off the heat, fold in the chopped parsley, taste for salt, and add a splash more pasta water if the noodles look dry before serving immediately in warmed bowls.
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