Spaghetti aglio e olio
🧾 Ingredients (Serves 4)
• 400g spaghetti
• 6 cloves garlic, thinly sliced
• ½ cup extra virgin olive oil
before draining.
• 1 tsp red pepper flakes (adjust to taste)
• Salt, to taste
• Fresh parsley, chopped (about 2 tbsp)
• Optional: grated Parmesan or Pecorino cheese
• Optional: lemon zest or juice for brightness
Method
1. Boil the pasta
◦ Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water
2. Sauté the garlic
◦ Heat olive oil in a large pan over medium heat.
◦ Add sliced garlic and sauté until golden and crisp. Remove and set aside for garnish.
3. Infuse the oil
◦ In the same pan, add red pepper flakes to the garlic-infused oil. Let it sizzle for 30 seconds.
4. Toss the pasta
◦ Add drained spaghetti to the pan.
◦ Pour in a splash of reserved pasta water and toss to coat evenly.
💡 Tips
• Use high-quality olive oil—it’s the backbone of the flavor.
• Don’t burn the garlic—keep the heat moderate and watch closely.
• For extra depth, add anchovy fillets while sautéing garlic.
• Want it saucier? Add more pasta water and swirl until glossy.
• Great with a side of sautéed greens or grilled shrimp.
💡 tips
Cook eggs low and slow for soft, custardy texture
Use cream for richer flavor, or milk for a lighter version
Toast bread just before serving to keep it crisp
Add cheese, avocado, or sautéed mushrooms for variation
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