Spaghetti Aglio e Olio

Instructions

1. Step 1

   Thinly slice the garlic and finely chop the parsley.

   Cookware: Chef Knife, cutting board

2. Step 2

   Bring a large pot of water to a boil and add the salt.

   Ingredients used: 18.0 gr Salt

   Cookware: large pot

3. Step 3

   Add the spaghetti and cook until al dente according to the package timing. Reserve 240 ml of pasta water, then drain.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Spaghetti

   Cookware: colander, large pot, measuring cup

4. Step 4

   Combine the olive oil and sliced garlic in a large skillet. Cook over medium heat until the garlic is fragrant and pale golden, 3 to 4 minutes.

   Timer: 4 min (fixed)

   Ingredients used: 120.0 ml Extra Virgin Olive Oil, 24.0 gr Garlic

   Cookware: large skillet

5. Step 5

   Stir in the red pepper flakes and cook for 30 seconds.

   Ingredients used: 2.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large skillet

6. Step 6

   Add the drained spaghetti and 120 ml of the reserved pasta water. Toss over medium heat for about 2 minutes, until the sauce is glossy and coats the pasta.

   Timer: 2 min (fixed)

   Cookware: large skillet, tongs

7. Step 7

   Remove the skillet from the heat, add the parsley, and toss well. Serve immediately.

   Ingredients used: 15.0 gr Flat-Leaf Parsley

   Cookware: large skillet, tongs