Photograph of the finished Spaghetti aglio e olio

Italy · Mì tỏi ớt dầu ô liu

Spaghetti aglio e olio

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 14.1 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Parsley Parsley 1.7 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Boil a pot of water with salt, similar to seawater, then cook the spaghetti.
  2. 2 Slice the garlic very thinly and add it to a pan of cooled olive oil, turning the heat down to low from the start.
  3. 3 Simmer slowly until the garlic turns light yellow and fragrant; if it turns brown, it becomes bitter and must be discarded and the process repeated.
  4. 4 Add the crushed dried chili peppers, then ladle a spoonful of noodle broth into the pan, and toss to mix the oil and water.
  5. 5 Pour the wet noodles into the sauce, stir vigorously to coat them, sprinkle with chopped parsley, and serve immediately.

With an appliance

  • Microwave 20 min

    Replace step 4: add dried chili peppers and a ladleful of noodle broth to the heat-resistant garlic oil bowl, microwave at 600 W for 60 seconds, then whisk vigorously until the oil and water are combined; keep step 5 as is and immediately mix with the wet noodles.

Start cooking