Spaghetti Aglio e Olio

Tags: #italian #pasta #classic #vegan Serving: 2 servings Total time: 20 minutes

A minimalist Neapolitan classic of spaghetti tossed with gently toasted garlic, fruity olive oil, and chili, emulsified with pasta water and finished with parsley.

Ingredients

• 200 g dried spaghetti
• 60 ml extra-virgin olive oil
• 20 g garlic, thinly sliced
• 1 g red pepper flakes
• 8 g flat-leaf parsley, finely chopped
• 30 g fine sea salt (for pasta water)
• 2 g fine sea salt (for final seasoning)
• 3,000 ml water

Steps

1. Fill a large pot with 3,000 ml water.
2. Bring the water to a rolling boil over high heat.
3. Add 30 g fine sea salt to the boiling water.
4. Add 200 g dried spaghetti to the boiling water.
5. Stir the spaghetti for 10 seconds to prevent sticking.
6. Set a timer for 1 minute less than the package’s al dente time.
7. Heat 60 ml extra-virgin olive oil in a wide sauté pan over low heat.
8. Add 20 g sliced garlic to the oil.
9. Cook the garlic over low heat until pale golden, 3–5 minutes.
10. Remove the pan from the heat to stop browning.
11. Add 1 g red pepper flakes to the oil.
12. Ladle 240 ml pasta cooking water into a heatproof cup.
13. Add 120 ml of the reserved pasta water to the garlic oil.
14. Return the pan to medium heat to start emulsifying.
15. Simmer the sauce for 30 seconds to combine.
16. Taste a strand of spaghetti for doneness.
17. Drain the spaghetti when just al dente.
18. Transfer the drained spaghetti to the sauté pan.
19. Add 8 g chopped parsley to the pan.
20. Toss the pasta vigorously with tongs for 60 seconds.
21. Add 60 ml more reserved pasta water to loosen the sauce.
22. Add 2 g fine sea salt to adjust seasoning.
23. Remove the pan from the heat when the sauce clings and glistens.
24. Divide the pasta between warm bowls.

Notes

• Technique: Keep the garlic on low heat and stop at pale gold to avoid bitterness; it will continue to color off heat.
• Emulsion: Adding starchy pasta water and simmering briefly creates a glossy sauce that coats the spaghetti without cheese.
• Salt benchmark: A 1% salinity pasta water (about 10 g per 1,000 ml) seasons the pasta from within; adjust final seasoning lightly.