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Aglio e olio

  • 250 g Dry Pasta
  • 30 g Olive Oil
  • 30 g Garlic, minced
  • 2 Dried Red Chilis
  • Fresh Parsley Leaves (optional)

Substitute red chili flakes for whole dried red chilis.

  1. Cook pasta in saltwater per package directions. Reserve some cooking water. Drain.
  2. Pan fry garlic and chilis in olive oil 3 minutes until just golden. Stir in pasta to coat evenly. Taste and correct with salt or reserved cooking water as needed.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. "Linguine with Garlic and Oil: Pasta Aglio e Olio." 504-5. ↩