Spaghetti Aglio E Olio Recipe

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250 grams (½ pound) spaghetti ( (or 2 servings))

1 to 1½ tablespoon garlic (minced or 2 large cloves of garlic)

1 teaspoon red chili flakes ((½ more for a spicier version))

2 tablespoons olive oil

2 to 3 tablespoons parsley ( chopped (optional))

1 teaspoon salt ((¼ teaspoon for the sauce))

2 tablespoons Parmesan cheese

Bring 8 cups of water to a rapid boil in a large pot. Add 1 teaspoon salt.
Add spaghetti and cook following the instructions on the pack. I cooked for 7 minutes.
Drain and reserve ½ cup stock.
In a large pan, add oil and heat it.
Saute garlic on a low to medium heat until it begins to shrink. Take care not to burn otherwise it will lend a bitter taste to the spaghetti.
Add red chilli flakes and saute for 30 seconds.
Pour the reserved stock (Pasta cooked stock) and ¼ teaspoon salt to the pan. Be careful while you do this, as the hot water may splash.
Mix and cook until the sauce reduces to half the original quantity, about ¼ cup. Taste test the pasta and the sauce both so you know how much more salt to add at this stage. Adjust accordingly.
Add the cooked pasta. Switch off the stove. Mix everything well. Taste test and adjust the seasoning.
Add chopped parsley and cheese. Serve Spaghetti Aglio e Olio immediately with a salad on the side.