Pasta Aglio e Olio
Chef Anne Sorrenti
Main Ingredients
  • 400grams spaghettior spaghettini
  • 125 ml Extra virgin olive oil
  • 1/2teaspoon chilies
  • 5 (or more)cloved Ontario garliccrushed and chopped fine
  • 80ml fresh Italian (flat leaf) parsleychopped
  • Fresh crushed black pepper and sea saltto taste
  • Frying pan
  • tongs
  • serving bowl
  1. Cook pasta in 4 quarts (1 litre) of generously salted boiling water. Cook until just done – al dente and reserve 1/2 a cup of pasta water. There should be a slight resistance when it’s cut with a fork. Drain the pasta enough to remove most of the water – reserve 1/2 a cup of pasta water.
  2. Saute oil, chilies, garlic and parsley in frying pan over medium heat. Cook until the garlic is pale gold (don’t let the garlic burn). Add the pasta to the pan, and gently toss with ingredients. Add the reserved pasta water, toss over heat and cook until pasta is evenly coated with all ingredients. Season with salt and pepper and more chilies to taste. Serve immediately.