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Spaghetti Aglio e Olio with Garlic, Olive Oil and Chili
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Source: https://recipheon.com/en/recipes/main-dishes/spaghetti-aglio-e-olio-with-garlic-olive-oil-and-chili
About this recipe
Spaghetti aglio e olio is pasta coated in olive oil with lightly golden garlic, chili and parsley. The key is to heat the garlic gently and combine the olive oil with starchy pasta cooking water. The thin slices should stay light in color: deep browning would give the dish a bitter taste. Transfer the pasta to the pan while it is still slightly firm and finish cooking, stirring vigorously with the measured water. This creates a thin, glossy sauce that coats the strands. The quantities make four servings, ready to serve as soon as everything is combined.
Ingredients
Pasta and garlic sauce
400 g dried spaghetti made from durum wheat semolina, with no added egg
80 ml extra virgin olive oil
20 g raw garlic, peeled weight, about 4 large cloves
1 g dried chili flakes
10 g fresh parsley, leaves and tender stems, weight after washing and drying
28 g fine salt for the pasta water; most is discarded with the water
4000 ml water for cooking the spaghetti; 200 ml of the cooking water goes into the sauce and the remaining liquid is discarded
Steps
Thinly slice the peeled garlic as evenly as possible. Finely chop the parsley and set it aside for the end. Have ready a wide skillet large enough to hold the cooked spaghetti and a container for measuring the cooking water.
Bring 4000 ml of water to a boil in a large pot with the lid on, add 28 g of salt and put in the spaghetti. Cook without the lid at a gentle boil, stirring at the beginning so the strands do not stick together. Check the pasta after about 7 minutes: transfer it to the skillet when it bends but is still distinctly firm in the center, usually after 7–9 minutes and about 2 minutes before the time given on the package. Prepare the olive oil as described in the next step while the pasta cooks.
Once the pasta has been boiling for about 3 minutes, pour the olive oil into a cold skillet and add the garlic slices and chili flakes. Set over low heat and warm for about 3–5 minutes, moving the skillet often, until small bubbles appear around the garlic and the edges of the slices turn light golden. Take the skillet off the heat when the garlic is light golden and set it aside until you add the water and pasta; do not wait for the slices to turn brown.
AI-generated Just before draining, measure out 200 ml of hot spaghetti cooking water. Carefully pour 100 ml of this water into the skillet off the heat and stir; keep the other 100 ml for the next step. Quickly drain the pasta without rinsing it and immediately transfer it to the skillet; discard the remaining water from the pot.
Set the skillet over medium heat and add the remaining 100 ml of measured cooking water. Cook for about 2–3 minutes, stirring the spaghetti vigorously with tongs and moving the skillet to combine the starchy water with the olive oil. Stop cooking when the pasta is al dente, springy with a slight resistance when bitten, and a thin, glossy sauce coats the strands instead of collecting as a separate layer of oil on the bottom.
Take the skillet off the heat, add the chopped parsley and mix thoroughly. Divide the spaghetti, garlic and sauce among four plates and serve immediately, before the pasta absorbs the rest of the sauce.
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