Spaghetti con aglio et olio

Simplicity and speed do not exclude delicious. This is a quick recipe which should take slightly longer than it takes to cook your pasta. While it is delicious with fresh pasta, in terms of timing, it has been calculated for dry spaghetti.

1 pound spaghetti

¼ cup pasta water

3 cloves garlic, minced

1 tsp salt +

½ cup extra-virgin olive oil

Pinch red pepper flakes

2 Tbsps chopped flat-leaf parsley

½ lemon, zested (2gr)

Freshly grated Parmigiano-Reggiano, optional

OPTIONAL: Soft poached egg, 4 (1 per serving)

1. Boil the spaghetti about 8 minutes or until al dente. RESERVE ¼ cup pasta water before draining.
2. Meanwhile, before heating the skillet, combine the garlic, olive oil, 1 tsp salt and the red pepper flakes in a large skillet. Warm over low heat until the garlic softens and turns golden.
3. Reserve the ¼ cup pasta water and drain the pasta. 
4. Add the pasta and the reserved water to the garlic mixture. 
5. Allow to cook some more for about 2 minutes, tossing often. 
6. Turn off the heat.
7. Add the parsley and lemon zest, toss all together thoroughly. Adjust seasoning, to taste. 
8. Serve topped with grated cheese, or pass around a bowl of grated cheese OR;
9. Optionally, pop a soft poached egg on top.