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Aglio e Olio
Aglio e Olio
Aglio e Olio
Aglio e Olio cover
From the Cook
From the Cook
From the Cook
1/4

Ingredients

0 allergens identified

Aglio e Olio

Instructions

Instructions

1
|
Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
2
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While the pasta cooks, heat olive oil in a large pan over medium heat.
3
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Add sliced garlic and sauté gently until just golden and fragrant, being careful not to burn it.
4
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Add red pepper flakes and cook for another 30 seconds.
5
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Add cooked pasta directly to the pan, followed by chopped parsley and a splash of pasta water.
6
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Toss everything together to coat evenly. Season with salt and pepper to taste.
7
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Optionally top with grated Parmesan cheese and serve immediately.

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Tips & Tricks (5)

  • Garlic Infusion Magic 🧄
    Slice garlic thinly and cook it slowly in olive oil at a low temperature to prevent burning and extract maximum flavor without bitterness.
  • Pasta Water Alchemy 💧
    Always reserve 1 cup of starchy pasta water before draining, as its starch content helps create a silky, emulsified sauce that perfectly coats the spaghetti.
  • Red Pepper Flake Balance 🌶️
    Toast red pepper flakes in the olive oil for 30 seconds before adding garlic to release their essential oils and create a more complex, rounded heat.
  • Parsley Precision 🌿
    Chop parsley just before adding to the pasta to preserve its vibrant green color and fresh, herbaceous flavor.
  • Final Toss Technique 🥄
    Finish cooking the pasta in the sauce for the last minute, allowing it to absorb flavors and creating a more cohesive dish with better sauce adherence.
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