Spaghetti Aglio e Olio is a traditional pasta from Southern Italy in Napoli. The dish is a simple spaghetti with garlic and olive oil.
125 grams of fresh Spaghetti or 100 grams of dry pasta
4 tbl of Olive Oil
1 large clove of Garlic, thinly sliced
½ of one thinly sliced Calabrian Chili or substitute 1 tsp red chili flakes
a pinch of Kosher Salt, to taste
3 tbl of chopped Parsley
2 tbl of Parmigiano-Reggiano
STEP 1 add spaghetti to boiling water that has been salted (the water should taste like the ocean) and cook for 6 minutes until AL DENTE
STEP 2 over medium-low heat add 3 tbl olive oil, garlic, calabrian chili and gently fry until garlic turns a golden brown
STEP 3 once pasta is cooked, add pasta to the pan and cook on medium for 15-30 seconds to heat everything together
STEP 4 remove from heat, add 2 tbl of parsley, 1 tbl of olive oil, salt to taste, and toss
STEP 5 transfer to plate and top with with 1 tbl of parsley, and 2 tbl of parmigiano-reggiano
PASTA FATTA IN CASA!