Categories: Pasta
Ingredients
- 500g/1lb dried spaghetti
- 1/2 cup olive oil
- 10 garlic cloves, sliced
- 1 tbsp red chilli flakes
- 1/4 cup finely chopped
- parsley
- Salt and pepper
- To Serve
- Freshly grated parmesan
Directions
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Bring a large pot of salted water to boil and add the spaghetti. Cook
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until just before al dente (ie. slightly undercooked).
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While the pasta is cooking, place the olive oil and garlic in a pan over
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medium high heat. Stir until the garlic is golden, but be careful not to
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burn it.
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Transfer the pasta straight from the boiling water into the pan. Don’t
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worry that the pasta isn’t drained, you want the dripping water in the
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sauce to emulsify.
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Add about 1/3 cup of the pasta water into the pan with the pasta and
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sauce, and toss the pasta gently. This will finish cooking the pasta and
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the water and oil will emulsify, thickening and coating the pasta,
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making it look gloriously glossy.
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Toss through parsley and chili flakes, season to taste with salt and
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pepper. Serve with freshly grated parmesan.