Aglio e Olio
Garlic, olive oil, chilli, and pasta — what is there not to love. Throw in some bread to clean up the plate and you're in carbohydrate heaven.
Step 1: Boil the Pasta
Bring a large pot of heavily salted water to boil. Cook the spaghetti according to package directions, but pull it out 1 minute early – it'll finish cooking in the sauce. Reserve a cup of pasta water before draining.
Step 2: Slice the Garlic
While the pasta cooks, thinly slice the garlic. Paper thin is what you're after – it'll cook evenly and melt into the oil. Don't be tempted to mince it; slices give a better texture and help prevent the garlic burning.
Step 3: Infuse the Oil
In a large cold pan, add the olive oil, sliced garlic and chillis. Turn the heat to medium-low and let the garlic gently sizzle. Swirl the pan occasionally. You want it golden, not brown.
Step 4: Bring It Together
Turn off the heat. Add the drained pasta directly to the pan along with a splash of pasta water. Toss vigorously – the starchy water emulsifies with the oil to create a silky sauce that clings to every strand.
Step 5: Finish and Serve
Add more pasta water if needed – you want it glossy, not dry. Throw in the fresh parsley, toss once more, and serve immediately. No cheese needed, though nutritional yeast is a nice touch.
Variations
Sundried Tomatoes
Add sundried tomatoes when you're infusing the oil — they bring a nice savory, salty taste to it.
Mushrooms
Slice mushrooms and add them to a dry pan with a splash of water on high heat — this draws out the excess moisture. Once they've dried out, set them aside and add them back in just before the pasta goes in.