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Aglio e Olio (Joshua Weissman, Quick & Easy)

Name: Aglio e Olio (Joshua Weissman, Quick & Easy)
Total time: 16 min
Yield: 4
Ingredients: 454 g spaghetti; 1 to taste kosher salt (for pasta water); 80 ml extra-virgin olive oil; 7 clove garlic, thinly sliced; 1 tbsp red pepper flakes; 1 to taste kosher salt; 10 g fresh parsley, finely chopped (or basil, see note); 1 to taste parmigiano reggiano, for garnish

By ari

originally from www.joshuaweissman.com

Joshua Weissman's quick & easy aglio e olio — restaurant-worthy garlic-and-olive-oil pasta in about 15 minutes. Note: parsley can be swapped for basil in a pinch — use ~⅔ the amount, tear/chiffonade it, and stir in off the heat right before serving so it doesn't bruise or lose its perfume.

Yield4

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Steps

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Step 1

Boil the pasta

Ingredients

Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

Step 2

Make the garlic oil

Ingredients

In a separate large saute pan over medium-low heat, add the olive oil and garlic. Season with salt and stir frequently until softened and fragrant, about 1-2 minutes. Garlic should develop little to no color. Turn off the heat, then add the red pepper flakes (1 tsp for mild, up to 1 Tbsp for spicy) to lightly toast.

Step 3

Emulsify and toss

Ingredients

Once the pasta is done, reserve ½ cup of pasta water, then drain. Add the pasta to the saute pan and toss aggressively, adding a splash of pasta water at a time until a glossy sauce coats the noodles. Season to taste with salt, then stir in the chopped parsley (or basil off the heat).

Step 4

Plate and serve

Ingredients

Twirl a generous portion onto a plate and optionally top with grated Parmigiano Reggiano. Serve and enjoy.

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