Spaghetti aglio olive recipe
Spaghetti aglio olio with chili and parmesan is a classic Italian cuisine at its best – simple ingredients, quick preparation and a distinctive taste. Aromatized olive oil with garlic and hot pepper creates a light but distinctive sauce that perfectly envelops any pasta. The addition of parmesan gives the whole thing a creamy consistency and salty depth, and the optional parsley adds freshness and color. This is the perfect dish when you want to eat something quick, delicious and without unnecessary complications – a real escape to sunny Italy on a plate.
Recipe for spaghetti aglio olio
Ingredients
- 200g spaghetti
- 4 cloves of garlic
- 1 small chili pepper (fresh or dried) or ½ teaspoon chili flakes
- 4 tablespoons extra virgin olive oil
- 30 g grated parmesan
- salt for cooking pasta
- fresh parsley for sprinkling
Preparation
Cook spaghetti al dente in plenty of salted water. Drain, reserving 3 tablespoons of the cooking water.
Peel and thinly slice the garlic. Finely chop the chili pepper (if fresh) or measure out the flakes.
Heat olive oil in a large pan, add garlic and chili. Cook over low heat until garlic is lightly browned and fragrant, being careful not to burn it.
Add the cooked pasta and a little of the cooking water. Mix everything thoroughly so that the pasta is evenly coated with the flavored oil.
Season with salt to taste. Transfer to plates, sprinkle with grated parmesan and optionally fresh parsley.
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