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Spaghetti Aglio e Olio
20 min Italian 2 servings 🍲 Cozy
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| 3 qt (3 L) water | boilrolling | boil al dente8–10 min · reserve 1 cup (240 mL) pasta water | tosswith a splash of pasta water until silky |
| 1 Tbs (18 g) salt | |||
| 8 oz (225 g) spaghetti | |||
| ⅓ cup (80 mL) olive oil | warm gentlyuntil garlic is barely golden — pull it early | ||
| 6 cloves (18 g) garlic — thinly sliced | |||
| ½ tsp (1 g) chili flakes | |||
| ¼ cup (10 g) parsley — chopped | |||
Ingredients — tap to check off as you gather
- 3 qt (3 L) water
- 1 Tbs (18 g) salt
- 8 oz (225 g) spaghetti
- ⅓ cup (80 mL) olive oil
- 6 cloves (18 g) garlic — thinly sliced
- ½ tsp (1 g) chili flakes
- ¼ cup (10 g) parsley — chopped
Steps
- Boil (rolling) — 3 qt (3 L) water, 1 Tbs (18 g) salt.
- Boil al dente (8–10 min · reserve 1 cup (240 mL) pasta water) — the boil from step 1, 8 oz (225 g) spaghetti.
- Warm gently (until garlic is barely golden — pull it early) — ⅓ cup (80 mL) olive oil, 6 cloves (18 g) garlic, ½ tsp (1 g) chili flakes.
- Toss (with a splash of pasta water until silky) — the boil al dente from step 2, the warm gently from step 3, ¼ cup (10 g) parsley.
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