PASTA AGLIO E OLIO
In this video, I show you how to make the simplest and quickest pasta dish you'll ever make.
INGREDIENTS
8 oz Dry Spaghetti (or other pasta), bronze cut
1/4 Cup High-Quality Extra-Virgin Olive Oil
8 Medium Cloves Garlic
1-2 tsp Red Pepper Flakes
1/4 Cup Parsley, finely chopped
2 qt Water
25g (~3 Tbsp) Kosher Salt
Lemon juice and/or Parmesan Cheese (optional, to taste)
STEPS
Set 2 liters of water over high heat
Prepare garlic
Set a large skillet over medium heat, and add olive oil
Once the water is boiling, season it with salt and drop in the pasta. Cook the pasta until al-dente, about 8 minutes. Once the pasta is done, remove the pot from the heat (do not drain).
While the pasta is cooking, add 3/4 of your garlic and red pepper flakes to the olive oil. The oil should sizzle, but not too vigorously.
Stir the garlic around periodically to ensure even browning. Cook until the garlic turns a light golden brown color, then add the rest of the garlic, along with about 2 Tbsp of pasta water and stir vigorously to emulsify.
Using tongs, transfer the pasta noodles to the skillet, along with another 2-4 Tbsp of pasta water, and stir to emulsify and coat all of the pasta.
Add additional pasta water as necessary, along with a squeeze of lemon, if desired.
Optionally, top the dish with freshly grated parmegiano-reggiano cheese.
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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