Spaghetti Aglio e Olio Recipe

This traditional pasta from Naples only requires garlic, chili, and oil to reign supreme.
Spaghetti Aglio e Olio Recipe
Photo by Alice Gemignani 

Servings: 4
Prep time: 5 minutes
Total time: 35 minutes

Ingredients

4 Nubia red garlic (but normal garlic will work, too)
½ cup|100 grams extra-virgin olive oil
12 ounces|350 grams spaghetti
kosher salt, to taste
1 tablespoon chopped fresh parsley
1 teaspoon cayenne

  1. Remove the sprout from the garlic. Bring a small saucepan of water to a boil and add the garlic. Cook for 5 minutes, then drain. Repeat this process 4 times, changing the water each time.
  2. Transfer the garlic to a blender along with the oil and ½ cup|100 ml water. Blend until smooth.
  3. Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente, 10 minutes. Drain, then toss with the garlic and oil emulsion. Season with salt and toss with the parsley and cayenne. Serve immediately.

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