How to Make the Most Tasty SPAGHETTI AGLIO e OLIO Ever

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Finely chop the chilli and parsley.
2. Boil the spaghetti in a large pot of boiling salted water for 12–13 minutes, or 1–2 minutes less than the packet says, stirring 2–3 times.
3. While the pasta cooks, warm a generous amount of olive oil in a large pan over medium heat and add 2 tablespoons of water.
4. Add the garlic, then the chilli, and stir. Add some parsley and cook gently without burning the garlic until it is golden.
5. When the sauce smells strongly of garlic, add a little pasta water to the pan.
6. Toss and stir the oil, garlic, chilli, parsley and pasta water until they form a creamy emulsion, beating with a fork or wooden spoon if needed to thicken.
7. Drain the spaghetti and add it to the sauce, stirring gently to coat every strand.
8. Cook for an extra minute, adding more pasta water, a drizzle of olive oil and parsley, and toss quickly with tongs so the starch helps bind the sauce.
9. Finish with a little pasta water, olive oil and parsley, and serve with black pepper, toasted breadcrumbs or grated pecorino if you like.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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