Aglio E Olio

Ingredients

• 400 g spaghetti
• 8 pcs garlic cloves
• 100 ml virgin olive oil
• 1 tsp red chili flakes
• 20 g parsley

Steps

1. Bring a large pot of well-salted water to a boil.
2. Cook the spaghetti until 1 minute shy of al dente — it will finish cooking in the oil.
3. Reserve 200ml pasta water.
4. While the pasta cooks, thinly slice the garlic.
5. Heat the olive oil in a large pan over medium-low heat.
6. Add the garlic slices and cook slowly, swirling the pan, until pale gold and fragrant — about 3 minutes.
7. Do not let it brown.
8. Add the chili flakes to the oil and let sizzle for 20 seconds.
9. Immediately add 100ml pasta water to stop the cooking and create an emulsion.
10. Toss in the drained spaghetti and chopped parsley.
11. Toss vigorously over medium heat for 1-2 minutes, adding more pasta water as needed until every strand is glistening with a light, silky sauce.
12. Serve immediately — this dish is about simplicity and timing.
13. A final drizzle of raw olive oil on top is traditional.