Spaghetti with garlic, olive oil, parsley, and a little chili.
CBy chef_t
Servings
2
200 g Spaghetti
5 clove Garlic
0.33 cup Extra virgin olive oil
0.5 tsp Dried chili flakes
0.25 cup Fresh flat-leaf parsley
2 tbsp Fine sea salt (for pasta water)
1 tsp Lemon juice
1 pinch Black pepper
Calories
449 kcal
Protein
6g
Carbs
24g
Fat
38g
Fiber
3g
Sugar
2g
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Prep
1. Thinly slice the garlic and finely chop the parsley. Bring a large pot with 3.5 liters of water to a boil and add the fine sea salt so it tastes noticeably salty.
5 clove Garlic,
0.2 cup Fresh flat-leaf parsley,
2 tbsp Fine sea salt (for pasta water)
Cook Pasta
2. Cook the spaghetti in the boiling water until 1-2 minutes shy of the package time, about 8 minutes, so it is very al dente. Reserve 1 cup of starchy pasta water, then drain without rinsing.
200 g Spaghetti
Garlic Oil
3. While the pasta cooks, warm the extra virgin olive oil and sliced garlic in a large wide pan over low-medium heat. Cook gently for 3-4 minutes, stirring, until the garlic is pale golden and fragrant, not brown. Stir in the dried chili flakes for 20 seconds.
5 clove Garlic,
0.3 cup Extra virgin olive oil,
0.5 tsp Dried chili flakes
Cook Pasta
4. Add about half a cup of the reserved pasta water to the garlic oil, which will sizzle and emulsify. Add the drained spaghetti and toss vigorously over medium heat for 1-2 minutes, adding splashes of pasta water until the sauce glossily coats the strands.
Finish and Serve
5. Remove from the heat and toss in the parsley, lemon juice, and black pepper. Taste and adjust the seasoning, then serve immediately in warm bowls.
0.2 cup Fresh flat-leaf parsley,
1 tsp Lemon juice,
1 pinch Black pepper
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