The essence of Italian cooking: pasta coated in garlic-infused oil and spiced with a hint of chili. A minimalist classic that requires perfect execution.
Ingredients
- 400 g Durum wheat semolina spaghetti
- 6 cloves Garlic
- 15 cl Extra-virgin olive oil
- 1 piece Fresh red chili
- 0.5 bunches Fresh flat-leaf parsley
- to taste Coarse sea salt
Method
- Bring a large pot of water to a boil. Once boiling, salt the water generously, then plunge in the spaghetti. Stir well to prevent sticking and cook until al dente.
- While the pasta cooks, peel the garlic and slice it thinly. Wash and dry the chili, then slice it into thin rings, removing the seeds if you prefer milder heat.
- In a high-sided skillet, pour in the olive oil. Add the garlic and chili while cold to allow a gradual infusion.
- Place the skillet over low heat. Heat gently until the garlic just begins to sizzle and turn slightly golden. The sensory cue is a fragrant, sweet smell of cooked garlic, with no brown coloring.
- Just before the garlic browns too much, ladle out some of the pasta cooking water and pour it into the skillet to stop the garlic from cooking. Mix well.
- Once the pasta is al dente, drain it, reserving some of the cooking water. Immediately transfer the spaghetti to the skillet containing the infused oil.
- Increase the heat to medium and toss the pasta in the sauce, stirring vigorously. The starch from the cooking water will emulsify with the oil to create a creamy and glossy texture. Add extra cooking water if the sauce seems too greasy.
- Finely chop the fresh flat-leaf parsley. Remove the skillet from the heat, add the parsley, and toss one last time.
- Serve immediately in warm bowls, ensuring each portion is well coated with the emulsion.
Nutrition
Per serving
- Energy
- 700 kcal
- Protein
- 12.47 g
- Carbohydrate
- 75.14 g
- Fat
- 38.75 g
- Fibre
- 3.49 g
- Calcium
- 1.25 mg
- Iron
- 0.09 mg
- Magnesium
- 2.12 mg
