Spaghetti aglio e olio

5 minutes

10 minutes

200 g spaghetti 1 garlic clove, finely chopped 3 tbsp olive oil 1 tbsp chopped parsley Salt Pepper

Bring a pot of salted water to a boil and cook the spaghetti according to package instructions.

Meanwhile, finely chop the garlic.

In a non-stick pan, heat the olive oil over low heat and sauté the garlic until golden but not burnt. Add freshly ground black pepper.

Drain the pasta and transfer it directly into the pan. Toss well and add a few spoonfuls of pasta water to help the sauce emulsify.

Stir in the chopped parsley and serve immediately.

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