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.

Classic Aglio Olio Spaghetti
Serves 1
To make a tasty and classic aglio olio the way Italians do it, it is very simple. The key is the technique.
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Ingredients
  1. 200g Spaghetti
  2. Extra virgin olive oil
  3. 3 Garlic cloves
  4. Salt & Pepper to taste
  5. Water
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Slice the 3 cloves of garlic thinly.
  5. 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.
  6. 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.
  7. 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.
  8. Add in a ladle of the pasta water to the mixture and let it reduce for minute.
  9. 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.
  10. Let the pasta reduce until the starch is released and you should get a slight creamy texture to the spaghetti strands.
  11. Once it is reduced sufficiently, turn off the heat and add in some chopped parsley. Mix well.
  12. Serve on a plate and garnish with additional parsley.
  13. Enjoy!
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