Spaghetti Aglio e Olio

Ingredients

Instructions

1. 1

   Bring a large pot of water to the boil. Salt it well, then cook the spaghetti until just shy of al dente according to the packet, usually 8-9 minutes. Before draining, reserve about 200 ml of the starchy pasta water.

2. 2

   While the pasta cooks, thinly slice the garlic and finely chop the parsley so everything is ready; this dish moves quickly once the oil is hot.

3. 3

   Set a large frying pan over low heat. Add the extra-virgin olive oil and sliced garlic, and cook gently for 2-3 minutes until the garlic turns pale golden at the edges. Do not let it brown deeply or it will taste bitter. Stir in the chili flakes for 15-20 seconds to bloom them in the oil.

4. 4

   Add 60-80 ml of the reserved pasta water to the pan; it may sputter, so pour carefully. Shake or stir the pan to start forming a light emulsion between the oil and water.

5. 5

   Transfer the drained spaghetti straight into the pan. Toss vigorously over low heat for 1-2 minutes, adding a little more pasta water as needed, until the strands are glossy and evenly coated rather than oily. Season with a pinch of salt only if needed and a small pinch of black pepper.

6. 6

   Turn off the heat and toss through most of the parsley, saving a little for the top. Twirl into warm bowls, finish with the remaining parsley, and serve immediately.

Nutrition per serving

Notes

• •For the best texture, use less water than usual only if you are confident cooking pasta; slightly starchier water helps the sauce emulsify more easily.
• •Keep the garlic on low heat at all times. Proper aglio e olio should taste sweet and fragrant, not harsh or burnt.
• •If you want a fuller flavour while keeping it vegan, add 1 tsp lemon zest or a spoonful of toasted breadcrumbs at the end.
• •Because pecorino is not vegan, it is omitted here to match the requested menu type.

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