There’s only one word that can trigger instant comfort: pasta.
Known as The Silver Chef online, our friend Ian Low twirls up a lighter plateful of this delicious restaurant menu staple. Start salivating now.
- 200g Spaghetti
- Extra virgin olive oil
- 3 Garlic cloves
- Salt & Pepper to taste
- Boil a pot of water and add in a large amount of salt until it tastes like sea water. Do not worry on the saltiness level as it is only used to flavour the spaghetti.
- Once the water is boiling, add in the pasta and cook as per the packet instructions. It may vary depending on which brand you are using. As a general rule, it should take about 8 to 10 mins for most spaghetti.
- Once it is soft and bendable, drain the pasta but keep the pasta water aside as it will be used to make the sauce later.
- Slice the 3 cloves of garlic thinly.
- In a pan, add in a large amount of extra virgin olive oil on low heat. Olive oil has a lower burning point and it is more so for extra virgin olive oil, so it is important not to cook it at high heat.
- Add in the garlic and let the garlic sweat gently in the olive oil and within a few minutes, you should be able to smell the aromatic garlic fumes during this sweating process.
- Be careful not to burn the garlic as it will turn bitter and ruin the dish. As the garlic is softened, season the mixture with a pinch of salt and pepper.
- Add in a ladle of the pasta water to the mixture and let it reduce for minute.
- Add in the pasta and toss throughly until the pasta has absorbed the garlic and oil sauce. Taste and add in additional salt or pepper to your liking.
- Let the pasta reduce until the starch is released and you should get a slight creamy texture to the spaghetti strands.
- Once it is reduced sufficiently, turn off the heat and add in some chopped parsley. Mix well.
- Serve on a plate and garnish with additional parsley.