Categories: Italian, Main Dish, Pasta
Ingredients
- 1/2 cup extra virgin olive oil
- 2 tablespoons minced fresh garlic
- 1/2 teaspoon fine sea salt (to taste)
- 1 lb imported spaghetti or 1 lb spaghettini
Directions
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Bring a big pot of water to a boil for the pasta.
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Meanwhile, heat the olive oil, garlic, and salt in a large straight-sided skillet over medium heat, stirring often.
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Keep a close watch here and adjust the heat as necessary b/c you want the garlic to slowly turn from opaque white to a slightly translucent golden without a hint of browning.
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As soon as the garlic is golden, immediately add 2 cups water; be careful you do not burn yourself as the oil has a tendency to spatter.
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Increase the heat and boil vigorously until the garlic is soft and the liquid has reduced by half.
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Taste and add additional salt, if necessary.
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Add a generous amount of salt to the boiling water; as soon as the water comes back to a boil, drop in the spaghetti.
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Stir often until the spaghetti is al dente.].
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Drain and transfer the pasta to the skillet.
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Over medium-high heat, toss the spaghetti in a aglio-olio until it is nicely coated.
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Serve immediately in heated bowls.