Charlie’s Aglio e Olio (Spaghetti with Garlic and Olive Oil)
For the past six months, my roommates and I have survived purely on pasta and espresso. When we’re sick of red sauce and pesto but still have several kilos of spaghetti left, “Aglio e Olio”, spaghetti with garlic and olive oil, is our go-to!
Ingredients (serves 2)
- 2 cloves of garlic
- 1/2 cup parsely, finely chopped
- 1/2 cup olive oil
- 1 tsp red pepper flakes
- two servings of spaghetti
- salt and pepper to taste
- grated parmesian to preference
Instructions
- Fill a large pot with cold tap water and bring to boil (cold tap water is cleaner than warm tap water).
- While waiting for boil, slice two cloves of garlic then crush with flat edge of knife.
- Add olive oil to a pan and set to low heat.
- Once pot of water is boiling, add three Tbs of salt, stir well, then add two servings of spaghetti. Stir for 9 minutes or until al dente.
- Add garlic to pan and raise heat to medium. Stir garlic until the edges turn golden, then set heat to low.
- Once spaghetti is ready, strain from boiling water then add to pan. Set pan heat back to medium.
- Add red pepper flakes to pan and stir for 1 minute.
- Serve, adding chopped parsely, grated parmesian, salt, and pepper to preference.
Enjoy! And please don’t leave your dishes in the sink :)
back to index