Aglio e olio (garlic and oil)

spaghetti with garlic

The classic oil and garlic pasta sauce, aglio e olio, comes from Rome, where it is usually served with spaghettini (fine spaghetti), try and enjoy it.

Ingredients

Dried spaghettini                       375g

Extra virgin olive oil                   1/3 cup

Garlic cloves                             5 crushed

Dried chilli flakes (optional)        1/2 teaspoon

Pepper                                     pinch  

Salt                                          to taste

Grated parmesan (or vegetarian hard cheese) and finely chopped fresh flat-leaf parsley to serve

Method

First cook pasta in a saucepan of boiling salted water or following packet directions until tender. Drain with reserving 1/4 cup liquid.

Heat oil in a large non-stick frying pan over medium-low heat. Add crushed garlic and chilli, if using. Then cook for 1 to 2 minutes or until fragrant. Add pasta and reserved liquid. Season it with salt and pepper. Toss and cook for 1 to 2 minutes or until combined and heated through. Ready to serve sprinkled with parmesan cheese and parsley.