Pasta Aglio Olio

Name: Pasta Aglio Olio
Ingredients: Sea salt; 1 pound spaghetti, linguine, vermicelli, or other long thin pasta; 1/2 cup extra-virgin olive oil; 4 plump garlic cloves, peeled and crushed; 1 small dried hot red chili, crumbled, or hot red pepper flakes to taste; 3/4 cup minced flat-leaf parsley (optional); Freshly ground black pepper, to taste

7 ingredients

2 steps

Ingredients

Sea salt
1 pound spaghetti, linguine, vermicelli, or other long thin pasta
1/2 cup extra-virgin olive oil
4 plump garlic cloves, peeled and crushed
1 small dried hot red chili, crumbled, or hot red pepper flakes to taste
3/4 cup minced flat-leaf parsley (optional)
Freshly ground black pepper, to taste

Directions

1

In a large pot, bring 6 quarts of water to a rolling boil and cook the pasta according to package directions until al dente-linguine will take 10 to 12 minutes, thinner pasta a little less.
2

While the pasta cooks, heat the oil over medium-low heat in a saucepan large enough to hold all the pasta. Add garlic to the oil and cook very gently, just until the garlic softens and starts to turn golden-do not let it brown. Add chili and optional parsley, along with a ladleful of starchy pasta cooking water. Turn the heat up a notch and let the sauce simmer vigorously for about 5 minutes. When the pasta is almost done, drain in a colander and turn immediately into the pan, mixing the pasta together with its sauce. Let simmer for about a minute or two, then serve immediately with more salt and ground pepper. Parmesan, too, if you're me.