250g pasta*
6 tbsp extra virgin olive oil*
2 cloves garlic, minced finely
fresh bunch of parsley, finely chopped*
salt to taste
red pepper flakes to taste (optional)
*spaghetti is the preferred pasta shape for aglio olio
*ensure your pasta is a bronze-die cut
*use good quality extra virgin olive oil
*reserve the parsley stems separately from the leaves
1. Start by bringing a large pot of water to a vigorous boil on the stove. Generously season the boiling water with salt to flavor the pasta as it cooks.
2. Once the water is boiling vigorously, add the spaghetti to the pot. Set a timer for one minute less than the package directions suggest for achieving al dente pasta. The pasta will continue cooking later in the saucepan.
3. In a separate saucepan, heat 6 tablespoons of extra virgin olive oil over medium heat.
4. Once the oil is warm, add the finely minced garlic, parsley stems, salt, and red pepper flakes (if desired) to infuse the oil with their flavors. Stir occasionally.
5. Be attentive to the garlic; if it starts to brown too quickly, you can add a small amount of pasta water to the saucepan to prevent over-browning. The goal is to infuse the oil with garlic's aroma without letting it turn brown.
6. Before the garlic reaches a brown color, turn off the heat to stop the cooking process. Your aromatic oil is ready.
7. When the timer for the pasta is up, use tongs to transfer the cooked spaghetti directly from the boiling water into the saucepan with the garlic-infused oil.
8. Turn the stove back on to medium heat. Add another ladle-full of pasta water to the saucepan. Stir the mixture until the sauce becomes slightly creamy and coats the pasta evenly. The pasta will finish cooking in the saucepan, typically taking 1-2 minutes.
9. Gently stir in the finely chopped parsley leaves. Reserve some for garnish.
10. Your pasta aglio olio is now ready to be served. Plate it up immediately, garnishing with the reserved parsley leaves. If desired, you can also add extra red pepper flakes for a hint of heat.