In a cold pan, add olive oil, minced garlic, and chili flakes, then cook slowly over low heat to build flavor.
Boil the pasta in salted water for about 7 minutes until al dente.
Once the pan smells fragrant with garlic, add the butter and 1/3 ladle of pasta water and stir to make the sauce.
Add the cooked pasta to the pan, toss well with the sauce, then stir in the chopped parsley to finish.
Plate, and if you like, add a spoonful of extra minced raw garlic for more punch.
Tips
If using unsalted butter, add chicken stock or a spoonful of salt to adjust the seasoning.
Cooking the garlic slowly from a cold pan keeps it from burning and brings out a mellow garlic aroma.
Butter Aglio e Olio
Equipment: pot, frying pan, knife, cutting board
Ingredients (1 serving)
- spaghetti 100g
- garlic 6 cloves, minced
- olive oil as needed
- unsalted butter 1 pat (salted or unsalted)
- pasta water ⅓ ladle
- salt for boiling the pasta
- red chili flakes 1
- parsley chopped, a little
- chicken stock 1 spoon, if using unsalted butter
Instructions
1. In a cold pan, add olive oil, minced garlic, and chili flakes, then cook slowly over low heat to build flavor.
2. Boil the pasta in salted water for about 7 minutes until al dente.
3. Once the pan smells fragrant with garlic, add the butter and 1/3 ladle of pasta water and stir to make the sauce.
4. Add the cooked pasta to the pan, toss well with the sauce, then stir in the chopped parsley to finish.
5. Plate, and if you like, add a spoonful of extra minced raw garlic for more punch.
https://hong-recipe.pages.dev/en/recipes/butter-aglio-olio-pasta/
Hong's Recipe
