House recipe
🍝 Spaghetti aglio e olio
A store-cupboard pasta where gently fried garlic and chilli flavour the oil that coats the spaghetti.
Allergens. Contains: Gluten. May contain, depending on the brands you buy: Eggs.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 200 g spaghetti
- 5 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp chilli flakes
- 1 small handful flat-leaf parsley, finely chopped
- Salt, to taste
Method
- Bring a large pan of well-salted water to the boil and cook the spaghetti until just al dente.
- Meanwhile put the olive oil and garlic in a cold frying pan and warm over low heat until the garlic turns pale gold, about 5 minutes. Do not let it brown.
- Stir in the chilli flakes and take the pan off the heat.
- Scoop out a mug of pasta water, then drain the spaghetti and tip it into the garlic oil.
- Toss over medium heat with a few splashes of pasta water until the oil turns glossy and clings to the pasta.
- Stir in the parsley, season with salt and serve straight away.