Aglio e Olio

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the roasted garlic. Preheat the oven to 400 degrees F. Slice the top fourth off the head of garlic. Sprinkle with salt, pepper, and a drizzle of olive oil. Wrap in aluminum foil and bake for 30 minutes. Let cool, and squeeze out the roasted garlic. Note: This can be made ahead of time and stored (3-4 days) in the fridge to make this dish come together even faster.

Step 2

Bring 3 quarts / liters of water to a boil in a large pot. Add 30 grams of salt or about 1.5 TBSP if using Morton's coarse kosher salt. Once the water has boiled, add the pasta and set a timer for 1-2 minutes less than the package says. Make sure to stir the pasta a few times in the first minutes to avoid sticking.

Step 3

While the water is coming to a boil, prepare your mise en place for the olive oil, pepper flakes, roasted garlic, fresh garlic, butter, and parsley.

Step 4

Heat the olive oil in a large skillet over medium high heat. Add the pepper flakes, roasted garlic, and minced garlic and saute stirring constantly for 45 seconds. Be careful not to burn. Turn off the heat, add in the butter, and set the sauce aside.

Step 5

When the pasta is done, scoop off 1 cup of the pasta water and drain the pasta.

Step 6

Set the sauce over medium low heat. Add in the pasta, a 1/4 cup of the pasta water. Stir vigorously until the sauce comes together and begins to coat the spaghetti. Add extra pasta water if needed. Stir in the parsley. Taste it! Season with salt as needed and serve right away. Top with fresh Parmigiano (optional).

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