Spaghetti Aglio e Olio (Spaghetti with Garlic and Oil)
Photo: matsuyuki, CC BY-SA 2.0
Spaghetti aglio e olio is a pasta made from little more than garlic, olive oil and spaghetti. Because there is no sauce to hide behind, the method matters: the garlic is crushed, cooked gently to a pale gold and then removed, so the oil carries its flavor without any bitterness. It takes about as long as the pasta does to boil, and it is traditionally eaten without cheese.
Instructions
Bring a pot of well-salted water to the boil and cook the spaghetti until it is al dente, tender but still with a little bite at the center.
Peel the garlic cloves and crush them lightly with the heel of your hand, just enough to split them open.
Pour enough olive oil into a pan to cover the bottom to a depth of 2 to 3 mm and heat it. Add the garlic and cook until it turns golden. Do not let it darken, because dark garlic turns bitter.
Lift the garlic out of the oil and discard it, leaving the flavored oil in the pan.
Drain the spaghetti and tip it into the pan of garlic oil. Season with black pepper, toss until every strand is coated, and serve topped with chopped parsley.
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