from Naples, Italy
Spaghetti Aglio e Olio
Five ingredients. Twelve minutes. Zero apologies.
a note before you start
The pasta you make at 1 a.m. when the fridge is empty and standards are high.
the market
Grocery
list.
Quantities scale live as you change the servings dial (bottom right).
- 01400 gSpaghetti
- 02½ cupExtra virgin olive oil
- 038 clovesGarlic, thinly sliced
- 041 tspRed chili flakes
- 05¼ cupFlat-leaf parsley, chopped
- 061 to tasteKosher salt
now, the cooking
One step at a time.
Step 1 of 5· 2 min
Boil, salt hard
Bring a large pot of water to a rolling boil. Salt it until it tastes like the sea. Add pasta.
Step 2 of 5· 4 min
Bloom the garlic
While pasta cooks, warm olive oil over medium-low. Add sliced garlic. Coax — do not fry — until pale gold and fragrant.
Step 3 of 5· 1 min
Kiss with chili
Add chili flakes to the oil. Let sizzle 20 seconds. Kill the heat.
Step 4 of 5· 2 min
Marry
Reserve 1 cup pasta water. Drain pasta 1 min before al dente. Toss into the garlic oil with a splash of pasta water. Stir vigorously — this is the emulsion.
Step 5 of 5· 1 min
Finish
Fold in parsley. Taste. More salt? Yes, probably. Twirl into a bowl. Eat standing up.
chef’s tip
“Never let the garlic go brown. Golden, then off the heat. Brown = bitter.”