Overview

A quick, pantry-friendly classic from Italian kitchen. This Spaghetti Aio e Olio delivers bold garlic flavor, olive oil, and a touch of chili a comforting, weeknight meal with minimal effort.

Servings

2

Ingredients

• 200 spaghetti
• 4 tablespoons extra-vir olive oil
• large garlic cloves thin sliced
• 1 small red chili, finely chopped (or 1/2 teaspoon chili flakes)
• Salt, to
• Freshly ground black pepper to taste
• Optional: 2 tablespoons fresh parsley
• Optional: Grated parmesan or pecorino to serve

Instructions

1 Bring a large of water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, drain.

2 While the pasta cooks, olive oil in a large skillet over heat.

3. Add garlic and chili the oil. Sauté gently, stirring frequently, until garlic pale (watch closely to prevent).

4. Remove the skillet from heat. the pasta to the skillet, tossing to coat in the garlic oil. needed, splash in a little reserved pasta water to loosen5 Season with salt and pepper. Stir parsley if using.

6 Serve immediately, grated cheese on the side if desired.

Variations

• Add a squeeze lemon juice for brightness.
• Toss in sauté shrimp a handful of arugula for a different texture.
• Swap the chili black pepper or chili flakes to adjust heat.

Tips

• fresh garlic for the most vibrant flavor; avoid letting the garlic burn.
• Reserve pasta to help emulsify the sauce and better to the noodles.
• For a richer finish, finish the in the pan off the heat with a splash the pasta water.

Nutritional (approx.)

• Calories: ~520 per serving
  Fat: ~ g
  -bohydrates: ~68 g
• Protein: ~12 g## Equipment
• Large for boiling pasta
• Large skillet
• Measuring spoons
  -ander
• Kitchen tongs or fork

Pairing suggestions

• A crisp white wine like Pinot Grigio
• A simple salad with lemon vinaigrette
• Crusty bread to soak up thelicky oil