Spaghetti al Aglio e Olio
Recipes of “comfort food” as prepared by Chef Joe Sponzo, Sting and Trudie Styler’s personal chef.
450g dried spaghetti 3/4 cup extra virgin olive oil 6–8 garlic cloves, chopped
1 tsp chili flakes finely grated Parmesan, to serve salt and freshly ground black pepper Cook the pasta in a large pot of boiling salted water for about 8–10 minutes, or until barely tender but firm to the bite. Drain and reserve about 4 tablespoons of the cooking water. Set aside and keep warm. Return the pan to a medium heat and pour in the extra virgin olive oil. Add the garlic and chili flakes, then reduce the heat and immediately add the drained hot pasta and the reserved cooking water. Toss and stir so that the oil and water emulsify. Serve immediately, topped with grated Parmesan and accompanied by Bitter Leaf Salad.