Spaghetti Aglio e Olio

Method5 steps · about 12 min

1. 1

   Step 1: Bring a large pot of water to a boil and salt it. Add all 400 g spaghetti and cook according to its packet until al dente, around 8–10 minutes. Prepare the garlic-chilli oil while it cooks. Before draining, reserve 80 ml of this cooking water.

   Cook spaghetti: follow packet · 10 minUses Water for the pasta pot; reserve 80 ml cooking water before draining · Salt for the pasta cooking water, as needed · 400 g dried spaghetti

2. 2

   Step 2: Finely slice all 4 garlic cloves and finely chop enough fresh red chilli (1 tablespoon) to measure 1 tablespoon.

   Uses 4 garlic cloves · 1 tablespoon finely chopped fresh red chilli

3. 3

   Step 3: Heat the separate 5 tablespoons sauce oil in a large skillet over medium-low heat. Add the prepared sliced garlic and tablespoon of chopped chilli. Sauté for 1–2 minutes until fragrant, without letting the garlic brown.

   Infuse garlic and chilli oil · 2 minUses 5 tablespoons extra virgin olive oil for sauce · Sliced garlic and chopped chilli

4. 4

   Step 4: Drain the al dente spaghetti, keeping the measured 80 ml cooking water. Add the cooked spaghetti to the prepared garlic-chilli oil. Toss, then add all 80 ml reserved cooking water and a pinch of sauce salt. Stir until the pasta is well coated and the water and oil form a sauce.

   Uses Cooked al dente spaghetti · Garlic-chilli olive oil · 80 ml reserved pasta cooking water · A pinch of salt for the sauce

5. 5

   Step 5: Turn off the heat and serve the finished spaghetti immediately in 4 bowls, with a small extra drizzle of serving olive oil.

   Uses Finished garlic and chilli spaghetti · Extra virgin olive oil for a small serving drizzle