Empty My Fridge
The Secret To Aglio E Olio | Chef Jean-Pierre
Ingredients
- Spaghetti½ lb
- Extra virgin olive oil4–5 tbsp
- Chili pepper1
- Garlic · finely chopped2 tbsp
- Parsley · chopped2 tbsp
Instructions
- Put the pasta in a shallow pan and add just enough water to barely cover it, so the water becomes as starchy as possible.
- In a saucepan, heat the olive oil with the parsley stems, then add some pasta water.
- Add the chili pepper, garlic and a little more pasta water. Use about one part olive oil to two parts pasta water, cook and mix well to form an emulsion.
- Add the cooked pasta and mix vigorously to keep the emulsion coating it. Add more olive oil if you like.
- Stir in the chopped parsley leaves at the last minute.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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