Aglio e Olio Spaghetti
HB-16632 · Hand-built original · Korean
Slender spaghetti glossed with garlic-scented olive oil and a flicker of peperoncino heat. It is the simplest kind of pasta supper, built on good oil, slow garlic, and a splash of pasta water.
KoreanMain courseVegetarianVeganDairy-freeEgg-free
Main ingredient: spaghetti
Pairs well with: green salad, garlic bread, grilled chicken
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 serving spaghetti noodles
- 6 cloves garlic
- 4 peperoncino peppers
- olive oil, according to taste
- a little salt
- a little black pepper
Method
- Shave the garlic cloves into thin slices and chop the peperoncino pods coarsely so their heat spreads through the oil.
- Boil the spaghetti in well-salted water for about 8 minutes, reserving a ladle or two of the starchy cooking water before draining.
- Meanwhile, warm a generous pool of olive oil in a wide pan over low heat and let the garlic slices cook slowly until pale gold and fragrant.
- Add the drained spaghetti straight to the garlicky oil along with 1 to 2 ladles of the reserved pasta water.
- Toss the strands for about 1 minute until they gleam, then shower in the peperoncino and season with salt and black pepper.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).