Spaghetti Aglio e Olio

Ингредиенты

• Спагетти400 г
• Оливковое масло первого отжима87.91 мл
• Чеснок15 г
• Хлопья красного перца1 ч.л. (2 г)
• Петрушка плосколистная3.75 ст.л. (15 г)
• Соль15 щепотка (6 г)
• Пармезан(необязательно)6 ст.л. (30 г)

Приготовление

1. 1

   Boil the spaghetti

   Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente. Reserve a cup of pasta water before draining.

2. 2

   Infuse the oil

   Warm the olive oil over low heat and add the thinly sliced garlic with the chili flakes. Cook slowly until the garlic is pale gold and fragrant, never browned.

3. 3

   Toss together

   Add the drained spaghetti to the pan with a splash of reserved pasta water. Toss vigorously until the oil emulsifies and coats every strand.

4. 4

   Finish and serve

   Off the heat, stir through the chopped parsley and season with salt. Serve at once with grated parmesan if you like.