aglio e olio my favorite midnight pasta

Ingredients

• 200 g Spaghetti (dry, broken in half for easier handling)
• 4 Tbsp Olive Oil (extra‑virgin, for flavor)
• 4 cloves Garlic (thinly sliced)
• 1 tsp Red Chili Flakes (adjust to heat preference)
• 2 Tbsp Fresh Parsley (finely chopped)
• 1 tsp Salt (for pasta water and final seasoning)
• 1 pinch Black Pepper (freshly ground, optional)

Instructions

1. Boil and Cook Pasta

   Fill a large pot with water, add a generous pinch of salt, bring to a rolling boil, then add the spaghetti and cook until al dente according to package directions (about 8‑10 minutes).

   Time: PT10M

   Temperature: 100°C

2. Prepare Garlic‑Chili Oil

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red chili flakes, cooking until the garlic turns light golden and fragrant, about 2‑3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Drain Pasta

   When the spaghetti is al dente, drain it in a colander, reserving the ½ cup of pasta water you set aside earlier.

   Time: PT1M

4. Combine Pasta and Oil

   Add the drained spaghetti directly to the skillet with the garlic‑chili oil. Pour in the reserved pasta water and toss vigorously with tongs or a pasta fork until the sauce coats every strand and emulsifies, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

5. Finish with Parsley and Season

   Remove the skillet from heat, stir in the chopped parsley, and season with additional salt and a pinch of black pepper to taste. Give one final toss and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

12g

Carbohydrates

70g

Fat

12g

Fiber

3g