Aglio Olio Pasta
Work your culinary magic on this astonishingly full-flavoured pasta that takes so little time to prepare.
SERVING
2 Pax
COOK TIME
25 Minutes
INGREDIENTS
| 250g | Spaghetti |
| 3 cloves | Garlic, minced |
| ½ cup | Extra virgin-olive oil |
| 1 pinch | Salt |
| 1 pinch | Red pepper flakes |
| 2 tbsp | Dry parsley |
| ½ | Lemon, zested, optional |
| 1 | Freshly grated Parmigiano-Reggiano (Optional) |
DIRECTIONS
| 1 | Boil pasta with salt water and oil until al dente (until firm), for about 8 minutes. |
| 2 | While pasta is cooking, combine garlic, olive oil, 1 teaspoon salt, red pepper flakes in a large pan over low heat. Stir occasionally for 8 minutes, until garlic softens and turns golden. |
| 3 | Drain the pasta in a colander and set in the sink, reserving about ¼ cup of pasta boiling water. |
| 4 | Add the pasta and water to garlic mixture, add parsley and lemon zest. |
| 5 | Adjust seasoning, to taste and transfer to serving bowl. |
| 6 | Serve it with grated cheese. |
Fun fact: Aglio e Olio means garlic and oil in Italian, so if you add pepper it becomes Aglio Olio e Peperoncino!