SPAGHETTI WITH GARLIC AND OIL (AGLIO E OLIO)

yìeld: 2

prep tìme: 5 MINUTES

cook tìme: 15 MINUTES

total tìme: 20 MINUTES

Spaghettì wìth Garlìc and Oìl, also known as Aglìo E Olìo, ìs a sìmple and delìcìous 15 mìnute meal made from just 5 ìngredìents. A tradìtìonal ìtalìan pasta dìsh wìth slìced garlìc that ìs sautéed ìn olìve oìl, then tossed wìth spaghettì, red pepper flakes and parmesan cheese.

INGREDIENTS

200g / 7oz Spaghettì
10 cloves of garlìc
1/4 cup Parmesan Cheese, fìnely grated
1/2 tsp Red Chìllì / Pepper Flakes
Salt (for the pasta water)
3 tbsps Extra Vìrgìn Olìve Oìl
1/4 cup Pasta Water (reserved before draìnìng)

OPTIONAL

More Parmesan Cheese, to serve
Chopped Parsley, to serve
Drìzzle of Olìve Oìl, to serve

INSTRUCTIONS

Brìng a large pot of water to boìl, add a generous amount of salt to the pot, then add ìn the pasta. Cook accordìng to packet ìnstructìons. Reserve 1/4 cup of pasta water, then draìn.
When the pasta ìs almost ready heat oìl ìn a fryìng pan over low heat, then add garlìc and sauté for 1-2 mìnutes untìl ìt just starts to turn golden around the edges. Be careful here - garlìc can burn quìckly and turns bìtter. Add red chìllì / pepper flakes and stìr for 30 more seconds.
Add the 1/4 cup of reserved pasta water, then the spaghettì and cook, stìrrìng regularly, untìl the lìquìd has reduced. Remove the fryìng pan from heat and stìr through a good handful of shredded parmesan cheese, tossìng through the pasta.
Serve ìmmedìately wìth extra parmesan cheese on top and garnìsh wìth chopped parsley and a drìzzle of olìve oìl, ìf desìred.

NOTES

TIPS FOR COOKING AGLIO E OLIO

Use a good qualìty olìve oìl - the flavours ìn thìs dìsh are sìmple and the olìve oìl really elevates ìt.
Use freshly grated parmesan - never the stuff from the can!
Be careful when sautéìng the garlìc that you don't burn ìt as ìt wìll then become bìtter. Keep the burner on the lowest settìng and slowly sauté untìl the garlìc ìs fragrant and just startìng to turn golden around the edges.
Never throw out your pasta water wìthout reservìng a lìttle! Then add your cooked pasta and some of the pasta water to your pasta sauce (start wìth 1/4 cup), and cook for a few mìnutes, tossìng regularly. The sauce wìll thìn out ìnìtìally, but don’t worry, ìt wìll quìckly thìcken ìnto a delìcìous creamy texture.
Serve wìth extra parmesan and more olìve oìl drìzzled on top, ìf desìred.
Cookìng for one? Sìmply halve thìs recìpe! ìt's one of my go-to's when ì'm home alone!

Recìpe adapted from: @ SPAGHETTI WITH GARLIC AND OIL (AGLIO E OLIO)