Spaghetti Aglio e Olio
Spaghetti tossed with garlic gently fried in olive oil, chili flakes and parsley. Five ingredients, fifteen minutes.
Ingredients
Equipment: Large pot, wide frying pan
Method
Cook spaghetti in well-salted boiling water until al dente. Save 1 cup of pasta water.
Meanwhile warm the oil and garlic in a large pan over low heat until the garlic turns pale gold.
Add chili flakes, then the drained pasta and ½ cup pasta water. Toss hard until glossy.
Add parsley, and more water if needed. Serve at once.
Cooking tips
- Start the garlic in cold oil so it cooks evenly without burning.
Substitutions
- Parsley → a handful of rocket or spinach
Serve with
A green salad; parmesan if you are not keeping it vegan.
Storage
Best fresh; leftovers keep 2 days.
Reheating
Toss in a hot pan with a splash of water.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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