Spaghetti aglio e olio (spaghetti with garlic and olive oil)
1 pound (454 g) spaghetti
12 garlic cloves, sliced very thin
1/2 cup (120 ml) extra virgin olive oil
1/8 teaspoon (.75 ml) chili flakes
Salt and pepper
Parsley, thin slice, to garnish
Bring a large pot of well salted water to a boil over high heat. Add the spaghetti, stir occasionally and cook al dente.
When the spaghetti is almost cooked, add olive oil and garlic to a cold skillet that is large enough to hold all of the spaghetti. Place over medium heat and allow the temperature to come up slowly until the garlic is sizzling and starting to brown.
When the garlic is golden, add the chili flakes, then add the drained pasta and toss to coat. Season with salt and pepper.
Use a little bit of the cooking water to make a sauce.
Use a kitchen fork to spin the noodles into a tube and transfer to a serving dish. Scrape any garlic or oil left in the pan over the noodles on the plate. Garnish with parsley.
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