Spaghetti Aglio E Olio | Garlic And Oil Pasta Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

Slice 6 cloves of freshly peeled garlic as thin as possible.

Scrunch up 1/4 bunch (10 grams) of flat leaf parsley into a tight bunch and chop it finely.

Place a medium to large saucepan half full of water on high heat and season with 1.5 tablespoons of sea salt flakes.

Bring the water to a boil, then add 300 grams (10.5 ounces) of spaghetti, allowing it to sit half out of the water for 15-20 seconds to soften.

Cook the spaghetti for 7 minutes, which is 2 minutes less than the package instructions.

Place a large heavy-based skillet on high heat and pour in 1/3 cup (80 ml) of olive oil into the cold pan.

Add the thinly sliced garlic to the oil and gently stir continuously until it starts to sizzle, being careful not to let it brown, for about 1 minute.

Once the garlic has the slightest bit of color and the pasta is cooked 75% of the way, spoon out 1/2 cup (120 ml) of pasta water and add it to the skillet with the oil and garlic, allowing it to bubble for 30 seconds.

Add the spaghetti to the skillet along with some of the reserved pasta water, mixing to create a glossy sauce.

Turn off the heat and add 1 teaspoon of dried chili flakes, 1/2 teaspoon of sea salt flakes, and 1 teaspoon of black pepper, mixing thoroughly.

Add the chopped parsley and mix again to ensure everything is well distributed.

Twist the spaghetti into serving bowls for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens