Garlic and Olive Oil Pasta

Pasta coated in a glossy emulsion of olive oil and starchy cooking water. The garlic must be golden and fragrant, never burnt, providing a mellow flavor that balances the sharp heat of the chili.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 548
• Protein: 14 g
• Carbs: 77 g
• Fat: 22 g

Ingredients

• 400 g Spaghetti ( dry )
• 6 piece Garlic ( very thinly sliced )
• 80 ml Extra virgin olive oil ( good quality )
• 1 piece Hot chili pepper ( finely chopped without seeds )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt ( for the water )

Instructions

1. Boil water

   Bring a large pot of water to a boil. Season generously with grey sea salt once the water is at a rolling boil.

2. Infuse the oil

   In a large cold pan, combine olive oil, sliced garlic, and chili. Heat gently. When the garlic starts to turn golden and the aroma fills the kitchen, turn off the heat.

3. Cook the pasta

   Drop the spaghetti into the water. Cook them 2 minutes less than the package instructions. They should still be very firm to the bite.

4. Create the emulsion

   Reserve a ladle of cooking water and pour it into the pan with the oil. Return to high heat. Transfer the pasta directly into the pan using tongs.

5. Bind and finish

   Toss the pasta vigorously in the sauce until the liquid turns creamy and coats the spaghetti. Add the chopped parsley at the very last moment.

Chef's tips

• The cooking water is the secret: the starch it contains binds the oil to the pasta for a creamy sauce.
• Never let the garlic brown, it will turn bitter and ruin the entire dish.

Storage

Eat immediately. Pasta loses its al dente texture and gloss in the refrigerator.