Pasta, aglio e olio - ecnivo/Recipes GitHub Wiki

By Babish, mods by me

Feeds 2

Ingredients

  • 1/2 head = ~5 cloves garlic
  • 1 bunch = 50g parsley, flat Italian
  • 1/2 cup = 100g EVOO
  • 1 tsp red pepper flakes
  • 1/2 lemon's worth of juice (23g = 1.5 Tbsp)
  • 310g = 2 servings of Noodles, Fresh Pasta in slightly thicker spaghetti form. Alternatively, 180g of dry pasta, spaghetti.

Steps

  1. Make the pasta, but don't put it in the boiling salt water yet. (If you're using dry pasta, start it now).
  2. Thinly slice the garlic cloves. Pick the parsley from the stems and finely chop.
  3. Heat the EVOO until shimmering, add sliced garlic. Lightly toast.
  4. Add red pepper flakes, remove from heat.
  5. Cook the pasta to 70% doneness, reserve 1/4 cup water.
  6. Add the cooked pasta into the oil mixture and sautee to finish; the sauce is thickened from pasta starch. Add pasta water as required for consistency.
  7. Add lemon juice and parsley, toss to combine.
  8. Season with salt and pepper as required.