Spaghetti Aglio e Olio (Garlic and Chili Pasta)

🧂 Ingredients

• 340 g linguine or spaghetti
• salt

  (to taste)
• 1 tsp chili flakes

  or 2 to 3 whole fresh peperoncini, stems removed and sliced
• 160 ml extra virgin olive oil
• 4 cloves garlic

  (thinly sliced)
• 15 g parsley

  (chopped)
• 1 whole parsley leaf

Instructions

• 1 1. Fill a large pot with salted water and bring it to a boil.
• 2 2. Heat a large deep pan over medium-high heat. Add olive oil, garlic, and chili
  flakes (or peperoncini slices). Cook for 2 to 3 minutes, stirring occasionally,
  until the garlic turns golden and fragrant.
• 3 3. Place one whole parsley leaf into the pan and let it infuse the oil briefly.
  Remove it before adding any liquid, then turn off the heat.
• 4 4. Add linguine or spaghetti to the boiling water and cook until al dente,
  meaning it should still have a firm bite in the center. Before draining, reserve
  240 ml (1 cup) of pasta water.
• 5 5. Allow the oil mixture to cool for 1 to 2 minutes, then pour in 120 ml (½ cup)
  of reserved pasta water. Turn the heat to high and let the liquid reduce by
  about half.
• 6 6. Add the drained pasta to the pan, stirring quickly to coat it with the sauce.
  Stir in the chopped parsley. If the mixture looks dry, add small amounts of the
  remaining pasta water until a smooth, glossy sauce forms.
• 7 7. Taste and adjust with salt as needed. Plate the pasta and drizzle 1 teaspoon
  of the sauce over each serving for extra flavor. Serve immediately.

Nutrition Info