Spaghetti aglio e olio (à l’italienne, prêts en 10 minutes)

Ingrédients

• 5.5 oz / 160g dried spaghetti pasta
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves - or more if you like it extra garlicky
• 1/4 teaspoon red pepper flakes or fresh red chilli (more/less depending on your preferred spice level)
• Handful fresh parsley leaves
• Salt to cook the pasta

Préparation

1. 1

   Boil the pasta in a large pot of heavily salted water - only cook the pasta 80% of the way / approx ~ 2 minutes under the package instructions and ensure to reserve some pasta water

2. 2

   At the same time, thinly slice the garlic cloves and chop up the parsley

3. 3

   In a cold pan, add the olive oil, sliced garlic and red pepper flakes or fresh chilli. Place it on the stove top over low heat

4. 4

   When the garlic starts to slowly sizzle, add the parsley. Saute together nice and slow, making sure not to burn the garlic

5. 5

   Pour a ladle of pasta cooking water to the pan and stir together

6. 6

   When the pasta is almost cooked but still very al dente, drain and add it straight to the pan with another splash of pasta water - increase to medium heat

7. 7

   Toss the pasta for 2-3 minutes continuously stirring which will emulsify the sauce and become silky and creamy - adding pasta water slowly if it needs itServe up your delicious Spaghetti Aglio e Olio with optional pangrattato bread crumbs and enjoy!