Spaghetti Aglio e Olio
My friend, Tony is one of the most amazing cooks I know. When I asked him to join me and make his favorite pasta dish, as usual, he did not disappoint. Packed with flavor, heart-healthy olive oil and circulation stimulating hot chili spice, this dish is more than just delicious.
Makes 2-3 servings
- 8 ounces spaghetti
- Extra virgin olive oil
- 2 whole dry chilies, coarsely chopped
- 3-4 cloves fresh garlic, peeled, thinly sliced
- Sea salt
- 4-5 sprigs fresh flatleaf parsley or basil, coarsely chopped for garnish
Step By Step Instructions:
About an hour before cooking this dish, soak the chili in about 1/3 cup oil.
Bring a pot of water to the boil (just enough water to cover the spaghetti). When the water boils add a generous pinch of salt and the spaghetti.
Place the chili and oil in a deep skillet over medium heat with the garlic. When the oil is hot, reduce the heat to low and simmer until the spaghetti is ready, about 6 minutes.
Using tongs or a large fork, transfer the spaghetti from the cooking water to the skillet, taking some of the water with it. Cook, stirring the pasta constantly, until the pasta is cooked, 1-2 minutes more. Transfer the pasta to a serving bowl and garnish with fresh parsley or basil. Serve hot.