Garlic and Olive Oil Pasta
Ingredients
- 400 gSpaghetti (dry)
- 6 pcGarlic (very thinly sliced)
- 80 mlExtra virgin olive oil (good quality)
- 1 pcHot chili pepper (finely chopped without seeds)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt (for the water)
Method
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.
- 1
Bring a large pot of water to a boil. Season generously with grey sea salt once the water is at a rolling boil.
- 2
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Pasta loses its al dente texture and gloss in the refrigerator.
