SPAGHETTI WITH GARLIC AND OLIVE OIL
A simple and delicious recipe for spaghetti with garlic and olive oil, featuring fresh parsley and optional parmesan cheese.
Equipment
- Pot
- frying pan
- Knife
- Cutting Board
Ingredients
- 1 lb spaghetti or other long pasta
- ½ cup extra virgin olive oil
- 4-5 cloves garlic finely sliced
- 1 teaspoon dried chili flakes or to taste (or 3 fresh chillies)
- ¼ cup fresh parsley coarsely chopped
- ¼ cup grated parmesan cheese plus more to serve (optional, if you don't keep it vegan)
- salt to taste
Instructions
- Bring a pot of salted water to the boil and add spaghetti. Cook until al dente: the spaghetti is soft but still has a little bite.
- While the spaghetti is cooking make the sauce: If you don't use dried chili flakes, remove the seeds from the chilies and finely chop. Peel and finely slice the garlic cloves.
- Heat the olive oil gently in a frying pan. Add the garlic and chili and cook gently for a few minutes, or until the garlic is pale gold, which will be enough time for the flavorings to infuse the oil (take care not to burn it!). Stir in chopped parsley.
- Drain the spaghetti still al dente, reserve ½ cup cooking water.
- Add spaghetti to the frying pan, stir well to coat with the oil, add some starchy cooking water, as much as needed to ensure the pasta is moist and juicy.
- Cook on medium heat for 30 seconds, stirring a couple of times.
- Sprinkle the spaghetti with extra chopped parsley, and grated parmesan cheese if you don't keep it vegan. Enjoy!
Notes
Heating the garlic and chilli too much will send it bitter. Make sure the garlic doesn't get any darker than pale gold. Add pasta water gradually, you might not need all of it. You don't want to water down the flavor, but only make spaghetti nice and moist.
Nutrition
Serving: 1plateCalories: 693kcalCarbohydrates: 86gProtein: 15gFat: 32gSaturated Fat: 5gSodium: 41mgPotassium: 302mgFiber: 4gSugar: 3gVitamin A: 593IUVitamin C: 1mgCalcium: 36mgIron: 2mg
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