Spaghetti Aglio e Olio

Spaghetti aglio e olio (garlic and oil) is about as simple as it gets. So simple that it is commonly made after a late night out, when full cognition is not necessary for cooking ;-) . As with any Italian dish, quality ingredients make it or break it…fresh garlic and a fresh, high-quality extra virgin olive oil are key. Let’s get started…

Ingredients (serves 4):
- 3/4 lb. spaghetti
- coarse sea salt for pasta water
- high quality extra virgin olive oil
- 6 cloves of garlic - coarsely diced (not too fine, or you risk burning them)
- fresh parsley sprigs, coarsely diced (keep stalks whole and set them aside)
- either fresh peperoncino, or red chili pepper flakes
- 4 - 5 anchovies - finely diced (optional - for added salty kick)
- 1/3 cup bread crumbs (optional)

Recipe:

1. If using breadcrumbs: Begin heating a sauté pan on medium. Add about 1 tbsp of extra virgin olive oil. Let the oil heat up for a few seconds, then add the breadcrumbs and stir into the oil. Spread them out over the pan and toast until brown and crispy. Remove the breadcrumbs and set aside for later.

2. Fill a pot with water for the pasta. Start bringing it to a boil. Once boiling, add the salt.

3. Dice your garlic coarsely. Not too small, or you risk burning the garlic.

4. Chop the parsley leaves. Keep the stalks intact and save for step 5.

5. Heat a sauté pan on medium/low. Coat the bottom of the pan with a generous amount of extra virgin olive oil. Add the garlic, parsley stalks and peperoncino (or pepper flakes). Heat until the garlic is fragrant, before browning. Take the pan off the heat and discard the parsley stalks.

6. Add the spaghetti to the boiling water and periodically stir. Cook until about 2-3 minutes before al dente (check package for timing).

7. Return sauté pan to medium heat, add anchovies (optional) and stir in a bit (they will dissolve). Reserve 1 - 2 cups of pasta water, then transfer strained spaghetti into the sauté pan, tossing with the oil/garlic/pepper mixture. Add 1/4 cup pasta water to the sauté pan and increase the heat slightly.

8. Continue to stir/toss the spaghetti into the oil mixture while the water cooks off for 1-3 minutes. If it gets too dry, add additional pasta water as needed.

9. Once the pasta is al dente and you have a slightly creamy sauce-like consistency, remove from heat and toss in the fresh chopped parsley with some extra virgin olive oil, mix together.

10. Plate your spaghetti and garnish with the toasted bread crumbs, fresh parsley and additional sauce from the pan. Drizzle more olive oil to finish.

Note: If you did not use anchovies, feel free to add grated parmigiano reggiano cheese.