Classic Spaghetti Aglio e Olio Recipe — Garlic Olive Oil Pasta

Spaghetti Aglio E Olio

• 300g (10.5oz) – Spaghetti
• ⅓ Cup (80ml) – High Quality Olive Oil
• 6 – Garlic Cloves, Thinly Sliced
• ¼ Bunch (10g) – Flat Leaf Parsley, Finely Chopped
• 1 tsp (1g) – Dried Chilli Flakes
• Seasoning to taste

• Bring a medium to large saucepan half full of water to a rolling boil. Add a generous pinch of sea salt and the spaghetti, then cook for about 2 minutes less than the package instructions so the pasta finishes cooking in the sauce.
  
• Place a large pan over medium-high heat. While the pan is still cold, pour in the olive oil and add the sliced garlic. Stir constantly until the garlic begins to sizzle, then reduce the heat to low and gently sauté for 1 to 1½ minutes, just until the garlic takes on a light golden edge. Be careful not to burn it.
  
• Add about ½ cup (125ml) of the hot pasta water to the pan to stop the garlic from browning and to help form a silky emulsion with the oil. Simmer together for about 1 minute.
  
• When the spaghetti is al dente, transfer it straight from the pot into the pan, reserving a little extra pasta water. Toss and cook together for about 1 minute so the pasta finishes cooking and absorbs the sauce, then remove from the heat.
  
• With the pan off the heat, add the dried chilli flakes, chopped parsley, and season generously with sea salt and freshly cracked black pepper. Toss thoroughly to combine, portion the pasta onto plates and serve immediately.