Back to 4 servings 500 g/ 1 lb spaghetti ), (I use No 5 spaghetti but any long strand pasta will work 2 tsp cooking salt / kosher salt ), , for cooking pasta (halve for table salt, +50% for flakes 0.5 cup extra virgin olive oil ), (the better the oil, the tastier your pasta! 6 large garlic cloves, , finely sliced 0.5 tsp red chilli flakes, (red pepper flakes, optional - sub pinch of black pepper for not spicy) 1 tsp cooking salt / kosher salt ), (halve for table salt, +50% for flakes 0.333 cup finely chopped parsley ), (Note 2 0.5 cup reserved pasta cooking water, see Step 2 Parmesan or parmigiano reggiano, , finely grated, for serving
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Cook the pasta per packet directions minus 1 minute in salted water, then before draining, scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta.2 Step 2: Bring 4 litres / quarts of water to the boil. Add 2 teaspoons of salt and the pasta. Cook for the packet direction time, minus 1 minute.3 Step 3: Just before draining, scoop out 1 cup of the pasta cooking water. Then drain the pasta.4 Step 4: 4 minutes before the pasta is ready, heat the oil in a large ~30cm/12" deep pan over medium heat. Add the garlic and sauté gently for 2-3 minutes until very light golden brown. Don't rush this step. Add the chilli flakes and stir for 20-30 seconds until garlic is light golden, do not let it brown or it will be bitter.5 Step 5: Add the drained pasta, 1/2 cup (125 ml) pasta cooking water, and the 1 teaspoon salt. Toss over medium-high heat until the water and oil combine to form a sauce that clings to the pasta, about 1-1 1/2 minutes. If the pasta gets sticky, add a splash more pasta water and toss to loosen.6 Step 6: Add the parsley and quickly toss through. Serve immediately with a shower of parmesan.getsaucepan.com/r/a637280b-af0b-4a78-8ccb-35bba3b424e9 · Original: https://www.recipetineats.com/aglio-e-olio-garlic-spaghetti/
