Pasta Aglio e Olio
Directions
- 1Bring about one gallon of water to a boil in a large pot.
- 2Add salt and pasta.
- 3Cook as per package instructions minus one minute.
- 4Finely chop the garlic.
- 5Take about two handfuls of flat leaf parsley, take the stems off, and finally chop it.
- 6Add the extra virgin olive oil to a large skillet and warm it up to low to medium heat.
- 7Add the chopped garlic and red pepper flakes.
- 8Fry for 30 to 60 seconds without burning the garlic.
- 9Add the parsley after about 60 seconds of frying.
- 10Cook the parsley with the residual heat of the pan.
- 11Drain the pasta when it's very al dente.
- 12Turn the heat back on, add the pasta and about half a cup of reserved pasta water.
- 13Finish cooking the pasta for one more minute while tossing it in the sauce.
Ingredients
- 11 ounces spaghetti
- 3 cloves garlic
- 0.5 tablespoon red pepper flakes
- 0.33 cup olive oil extra virgin
- 2 handfuls flat-leaf parsley
- 1 gallon water
- 2 tablespoons coarse sea salt
Equipment
large potwooden spoonknifecutting boardlarge skilletcolander
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