Monday, September 3, 2012
6 to 8 ounces spaghetti
3 large-ish garlic cloves
4 or so tablespoons olive oil
A good pinch dried chili flakes (optional)
Salt and freshly ground black pepper
1. Take out a large pot and bring at least 8 cups water to a rolling boil. Add some salt, then plunge in the pasta. When the water comes back to a boil, cook according to the package directions.
2. While the pasta is cooking, peel the garlic and slice it as thinly as possible.
3. When your pasta is ready, drain it, reserving a little of the cooking liquid in a bowl.
4. Place the pot or a skillet on medium heat and pour in the oil. Add the garlic and chilies and cook briefly, until the garlic just starts to turn golden. Remove from the heat and add the drained pasta and maybe 2 to 4 tablespoons of the reserved cooking liquid, as much as needed to get your desired consistency. Season with salt and pepper to taste.
A good recipe for when the fridge is empty, this all-time classic is often called "aglio olio"
Find the original recipe here.