This if for all my garlic lovers out here ! This pasta recipe is possibly the simplest ever, yet one of my absolute favourites. As usual with most Italian recipes, the recipe is crazy simple, buy you do need to pay attention to some important details, like the pan temperature for the garlic. But you'll be so glad you did.
Start boiling your pasta water.
Thinly slice your garlic cloves. Mince your bird's eye chili and parsley if using.
Before your start cooking, your might put your plates in the oven at 80°C to keep the pasta warm longer.
To a cold pan, add your oil and your garlic. Start heating on a very, very low heat, the lowest setting you have.
Salt your boiling water, then add your pasta.
Check your garlic all along the remaining time. The garlic must barely sizzle, and should abolutely not burn, or even get too brown. Heat it for at least 10mn, adding 1 tablespoon oil halfway, to lower the pan temperature.
Add the peperoncino a few minutes before the end.
When the pasta is almost al dente, remove it with kitchen thongs and add to the garlicky oil, along with 1 ladle of pasta water. Shake vigorously, as your need to emusilfy the oil with your water to create a sauce. You can use a wooden spoon or shake your pan using your hands.
You can add some chopped parsley if you like, or serve right away as is !
Et voilà !! You're done !
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.