Spaghetti al Aglio e Olio

Savour - - DISH - Pre­pare 5 min­utes | Cook 10 min­utes | Serves 4–6

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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.