The great Neapolitan classic: al dente spaghetti coated in garlic- and chili-infused olive oil, lifted with fresh parsley. Its simplicity is its strength.
Ingredients
- 100 g Spaghetti No. 5 (or another classic size)
- 2 cloves Fresh garlic
- 40 ml Good-quality extra-virgin olive oil
- 1 pinch Dried red chili flakes (or 1/2 small fresh chili, thinly sliced)
- 10 g Fresh flat-leaf parsley
- 10 g Fine salt (for the cooking water)
Method
- Bring a large pot of water to a boil. Add the salt (10 g per liter of water, or about 1 liter for 100 g of pasta). Add the spaghetti and cook for 2 minutes less than the time indicated on the package (al dente).
- While the pasta cooks, peel the garlic cloves and slice them thinly (2 mm slices). Wash and dry the parsley, then chop it coarsely.
- In a large skillet, wide enough to hold the pasta, pour in the olive oil. Add the sliced garlic and chili flakes. Heat over medium-low heat and let the garlic slowly turn golden (about 3 minutes): it should become golden, not brown. Stir occasionally.
- Just before draining the pasta, reserve about 100 ml of the cooking water. Drain the spaghetti (do not rinse them).
- Pour the drained spaghetti into the skillet with the infused oil. Add 3 to 4 tablespoons of pasta cooking water. Turn the heat to high and toss vigorously for 30 seconds to emulsify. The sauce should become slightly creamy and coat the pasta.
- Off the heat, add the chopped parsley. Toss quickly. Taste and adjust the salt if necessary.
- Serve immediately in a shallow bowl, making sure the garlic slices and chili flakes are evenly distributed. Serve without cheese (Neapolitan tradition forbids it with this dish).
Nutrition
Per serving
- Energy
- 719.1 kcal
- Protein
- 12.89 g
- Carbohydrate
- 74.41 g
- Fat
- 41.69 g
- Fibre
- 4.42 g
- Calcium
- 1.18 mg
- Iron
- 0.08 mg
- Magnesium
- 2.02 mg