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Spaghetti aglio e olio
Garlic and chilli warmed slowly in oil, tossed with pasta and its water.
- Time
- 15 min
- Serves
- 2
- Oil
- Midday
Ingredients · Serves 2
- 200 g spaghetti
- 5 tbsp Noor olive oil
- 4 garlic cloves, thinly sliced
- ½–1 tsp chilli flakes
- A handful of parsley, chopped
- Salt
Method
- Cook the spaghetti in well-salted boiling water until just short of al dente. Keep a mug of the cooking water.
- Meanwhile warm the oil, garlic and chilli in a large pan over low heat until the garlic turns pale gold. Don’t let it brown.
- Add the spaghetti and a splash of cooking water and toss hard over the heat until the sauce turns glossy and clings to the pasta.
- Add the parsley, a little more oil, and serve at once.