Italian
Aglio e Olio Pasta
A simple and elegant Italian dish where olive oil is the absolute star.
5
min Prep
15
min Cook
4
servings
Easy
20
min Total
Ingredients
4 servings
- Spaghetti400 g
- Extra virgin olive oil8 tablespoons
- Garlic6 cloves
- Dried red chili1 piece
- Fresh flat-leaf parsley1 bunch
- Saltto taste
Chef's tip
Always use Carthage Crown extra virgin olive oil raw to preserve all its aromas.
Preparation
1
Cook the pasta
Bring a large pot of salted water to a boil. Cook spaghetti al dente according to instructions. Reserve a cup of pasta water.
2
Prepare the garlic
While the pasta cooks, thinly slice the garlic. Crumble the red chili. Heat the olive oil over low heat in a large pan.
3
Sauté
Add the garlic and chili to the hot oil. Sauté for 2-3 minutes until the garlic is golden but not burnt.
4
Toss and serve
Drain the pasta and add directly to the pan. Toss vigorously, adding a splash of pasta water. Sprinkle with parsley. Serve with a drizzle of raw olive oil.
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