Spaghetti Aglio e Olio

Boil the Pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt (it should taste like the sea). Add the spaghetti and cook according to package directions until al dente – typically 8-10 minutes. It’s important it’s al dente, as it will cook a little more in the sauce.

Prepare the Garlic and Chili: While the pasta is cooking, peel and thinly slice the garlic cloves. If using a whole dried chili, crumble it.

Infuse the Oil: About 3-4 minutes before the pasta is done, heat the extra virgin olive oil in a large, wide skillet or pan (large enough to hold the pasta later) over low to medium-low heat. Add the sliced garlic and red pepper flakes (or crumbled chili).

Toast the Garlic Gently: Cook slowly, stirring frequently, until the garlic is very lightly golden and fragrant, about 2-3 minutes. Crucial step: Do NOT let the garlic brown or burn, as it will become bitter and ruin the dish. The aim is to infuse the oil with the garlic flavor. If it starts to brown too quickly, remove the pan from the heat immediately.

Reserve Pasta Water: Just before the pasta is ready to be drained, reserve about 2 cups of the starchy pasta water. This is liquid gold for your sauce.

Combine Pasta and Sauce: Once the pasta is al dente, use tongs to transfer it directly from the pot to the skillet with the garlic oil. Don’t worry if some pasta water drips in; this is good. Alternatively, drain the pasta (reserving the water!) and add it to the skillet.

Emulsify the Sauce: Add about 1/2 to 3/4 cup of the reserved pasta water to the skillet with the pasta and oil. Increase the heat to medium-high and toss vigorously or stir constantly. The starch from the pasta water will help the oil and water emulsify, creating a light, creamy sauce that coats the spaghetti. Continue tossing for 1-2 minutes until the sauce has thickened slightly and clings to the pasta. If it looks too dry, add a little more pasta water, a tablespoon at a time, until you reach the desired consistency.

Add Parsley and Season: Remove the pan from the heat. Add the chopped fresh parsley and toss to combine. Taste and adjust seasoning with salt if necessary. Some people like a squeeze of fresh lemon juice at this stage for brightness, though this is not strictly traditional.

Serve Immediately: Divide the Spaghetti Aglio e Olio among warm bowls. Garnish with a little extra fresh parsley and a drizzle of good quality extra virgin olive oil, if desired.