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Beginner
French
Classic French Omelette
Source: Chef
10 min1300 kcal
VegetarianGluten-freeLow-carb+1
Spaghetti Aglio e Olio
Spaghetti tossed with gently golden garlic, good olive oil, chili and parsley — five ingredients, pure comfort.
Source
Recipe by Neapolitan home kitchens · 🏠 Home cook
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 15 min🍽 2 servings🔥 480 kcal🇮🇹 Italy🌶️
VeganVegetarianDairy-free
Steps
Boil the spaghetti in well-salted water until just shy of al dente, saving a mug of the starchy water.
Meanwhile warm the olive oil and sliced garlic together over low heat so the garlic turns pale gold, not brown.
Add the chili flakes and let them sizzle for a few seconds.
Add the drained pasta with a splash of pasta water and toss vigorously to emulsify the oil into a light sauce.
Stir through the parsley and adjust with salt and more pasta water as needed.
Serve immediately while glossy and hot.
💡 Tips
- Take the garlic no further than pale gold — burnt garlic turns bitter.
- That splash of pasta water is what makes the oil cling instead of slide.
- Toss hard off the heat; the emulsion comes from movement.
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