Spaghetti with Garlic and Oil
A first course from Italian tradition, simple and flavorful: spaghetti dressed with an emulsion of extra virgin olive oil, golden garlic, chili pepper, and fresh parsley. Perfect when you have little time but want a tasty result.
22 min · easy
Ingredients
- 200 g Spaghetti
- 4 cloves Garlic
- 60 ml Extra virgin olive oil
- 1 bunch Fresh parsley
- 1 pinch Dried chili pepper
- to taste Coarse salt
Instructions
- Bring plenty of salted water to a boil with the coarse salt and cook the spaghetti al dente following the times indicated on the package.
- Meanwhile, peel the garlic cloves and lightly crush them with the palm of your hand. Finely chop the parsley and crumble the chili pepper.
- Heat the extra virgin olive oil in a wide pan over low heat, add the garlic, and let it brown slowly without burning it. Add the chili pepper.
- When the garlic is golden, remove it from the pan if you prefer a milder flavor, or leave it in for a more intense taste.
- Drain the spaghetti, reserving a ladleful of cooking water. Transfer them to the pan with the garlic oil and mix well.
- Add a little cooking water to create a creamy emulsion, then add the chopped parsley and mix again.
- Serve immediately, with an extra sprinkle of fresh parsley if desired.
Chef's tip: For a more balanced flavor, crush the garlic and let it brown over low heat: if it burns, it becomes bitter. The cooking water is essential for binding the seasoning and making it creamy without adding more oil.