Aglio e Olio Angel Hair Pasta

Ingredients

• 225 g angel hair pasta
• 1 cup reserved pasta water (Reserve from the pasta pot before draining.)
• 8 fresh garlic (Use 8–10 cloves, thinly sliced.)
• 0.5 cup Parmesan cheese (Freshly grated.)
• 1 tsp salsa macha or chili oil (Adjust according to taste and desired spiciness.)
• 1 tbsp fresh parsley (Freshly chopped.)
• salt (Salt the pasta water and season the finished pasta to taste.)
• 5 tbsp olive oil (Extra-virgin olive oil is recommended.)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to the package instructions until al dente.

2. 2

   Before draining the pasta, reserve 1 cup of the cooking water. Drain the pasta.

3. 3

   Heat the olive oil in a large skillet over medium-low heat.

4. 4

   Add the thinly sliced garlic and cook, stirring occasionally, for 1–2 minutes, until lightly golden and fragrant. Watch carefully so the garlic does not burn.

5. 5

   Stir in the salsa macha or chili oil, adjusting the amount to taste.

6. 6

   Add the reserved pasta water to the skillet in small increments, stirring to combine and form a creamy sauce.

7. 7

   Add the cooked angel hair pasta to the skillet and toss until it is coated with the garlic-and-oil mixture.

8. 8

   Add the chopped parsley and freshly grated Parmesan cheese, then toss to combine.

9. 9

   Season with salt to taste.

10. 10

    Transfer the pasta to a serving dish and serve immediately.

Notes

Use high-quality ingredients, especially extra-virgin olive oil and freshly grated Parmesan. For a variation, add sautéed cherry tomatoes or spinach. The source does not specify an exact package cooking time for the pasta.

Nutrition per serving

• main
• Italian
• pasta
• vegetarian
• quick meal
• stovetop
• spicy
• dinner