Alio e Olio
glio e olio is an Italian pasta dish that translates to garlic and oil.
Servings: 4
Ingredients
- 250 g San Remo Spaghetti no.5
- 6 garlic cloves finley sliced
- 1 chilli finely sliced
- 6 tbsp olive oil
- 3/4 cup pasta water
- 1 handful fresh parsley finely chopped
Instructions
- Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 2 minutes before the suggested cooking time.
- In a large fry pan on a low heat, bring the olive oil slightly to heat. Add the garlic and chili and cook for 3 - 5 minutes or until the garlic is fragrant and soft. Stir the garlic and chili often to avoid it from burning. It’s very important we don’t burn our garlic.
- While the pasta is cooking, remove ½ cup of pasta water and combine to the pan with the garlic, chili and olive oil. Leave to simmer for 10 minutes or until all the water has evaporated.
- Combine the spaghetti and ¼ cup pasta water to the pan with the sauce and stir through for 1 - 2 minutes on a low heat. Take off the heat and toss through the parsley. Serve immediately.
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