An essential classic of simple and delicious Italian cuisine. This recipe highlights the quality of extra virgin olive oil and the subtle aroma of golden garlic, creating a dish that is both comforting and elegant.
⏱️17 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyvegetarian
Ingredients
400 gdried pasta (spaghetti or linguine)
120 mlextra virgin olive oil
6 goussesgarlic
1 piècedried red chili pepper
15 gfresh flat parsley
1 pincéesalt
1 pincéefreshly ground black pepper
Instructions
1PREPARE THE INGREDIENTS: Gently peel 6 garlic cloves and slice them thinly into regular slivers approximately 2mm thick. The thinner the slices, the faster the garlic will infuse into the oil. Finely chop the fresh parsley, reserving a few whole leaves for final garnish. Break the dried red chili pepper into two or three pieces to release its aromas.
2COOK THE PASTA: Bring a large volume of salted water to a vigorous boil in a pot. The water should be salted generously like the ocean to properly season the pasta. Add the pasta and stir immediately to prevent sticking. Follow the cooking time indicated on the package, minus 1 minute so the pasta remains al dente with a slight firmness at the center.
3INFUSE THE OIL WITH GARLIC: In a large skillet, pour the olive oil over medium-low heat and immediately add the garlic slivers and chili pepper. Let infuse for 4 to 5 minutes, stirring gently with a wooden spoon. The garlic should become translucent and very lightly golden, releasing an irresistible aroma. Be careful not to burn it, otherwise it will become bitter and ruin the dish.
4DRAIN THE PASTA WITH RESERVE: One minute before cooking is complete, reserve a glass of cooking water using a cup or glass. Drain the pasta in a colander, shaking it lightly to remove excess water. The pasta can be slightly damp, which will help emulsify with the oil.
5COMBINE PASTA AND OIL: Remove the infused oil skillet from heat and add the hot pasta to it. Toss energetically for 1 minute using two forks or two wooden spoons to coat each strand of pasta well with oil. If the mixture seems too dry, gradually add the reserved cooking water, one tablespoon at a time, until you achieve a shiny and uniform result. The oil and water will form a light emulsion coating the pasta.
6FINISH AND SERVE: Pour the pasta into a warm dish or directly into shallow bowls. Generously sprinkle with chopped fresh parsley and a pinch of freshly cracked black pepper. Serve immediately while the pasta is still hot, with an optional extra drizzle of extra virgin olive oil for those who prefer it. The contrast between the heat of the pasta and the freshness of the parsley creates perfect harmony.