Spaghetti Aglio Olio e Peperoncino

A classic Roman pasta that proves you don’t need many ingredients to make something incredible. Garlic, olive oil, chili flakes, and parsley come together in a simple but deeply flavorful sauce.

Ingredients

• 110g spaghetti
• 5 medium-sized cloves of garlic
• 80ml olive oil
• 1/3 bunch parsley
• Salt to season
• Chili flakes, to taste

Directions

1. Peel garlic cloves and wash parsley. Separate leaves from stems and chop stems finely.
2. Cook spaghetti in salted boiling water per package directions.
3. Blanch peeled garlic cloves for 2-3 minutes in boiling water.
4. Heat a pan with olive oil. Add chopped parsley stems and chili flakes on low heat.
5. Blend blanched garlic with equal amounts olive oil and water until creamy.
6. Remove pasta just before al dente and reserve starchy water. Combine with pan ingredients and garlic emulsion. Finish cooking and season with salt.
7. Chop parsley leaves, mix into pasta, plate and garnish with remaining parsley and a drizzle of olive oil.