Spaghetti Aglio e Olio
The midnight pasta of Naples — spaghetti tossed with golden slivers of garlic, chili flakes, and a glossy emulsion of olive oil and pasta water.
Ingredients
- spaghetti200 g
- garlic6 cloves, thinly sliced
- extra-virgin olive oil1/3 cup
- red pepper flakes1/2 tsp
- flat-leaf parsleysmall handful, chopped
- fine sea saltfor the pasta water
Steps
Boil water and cook spaghetti.
Bring a wide pot of well-salted water to a boil and drop the spaghetti. Cook to 1 minute shy of al dente.
Warm olive oil and cook garlic.
Meanwhile, warm the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook gently until just turning gold, about 3 minutes.
Add chili flakes and pasta water.
Stir in the chili flakes, then ladle in 1/2 cup of pasta water and let it bubble.
Toss spaghetti in skillet.
Drag the spaghetti into the skillet with tongs along with another splash of pasta water. Toss vigorously over medium heat for 1 minute until the sauce clings.
Fold in parsley and oil.
Off heat, fold in the parsley and a final drizzle of olive oil. Plate and eat at once.
Nutrition, per serving. 520 calories. Protein 15 grams, 12 percent. Carbs 70 grams, 54 percent. Fat 20 grams, 35 percent. Fiber 4 grams, sugar 2 grams, saturated fat 3 grams, sodium 400 milligrams. Estimated from ingredients.
