Garlic Spaghetti Pasta - Spaghetti Aglio e Olio

Serves: 2

Ingredients

150 grams dried spaghetti pasta
1.5 tablespoons olive oil
2 – 10 cloves garlic (I used 6!), thinly sliced (or finely chopped, or minced, as per your preference)
juice of 1/2 a lemon (1 tablespoon of bottled lemon juice)
1 cup of the water the pasta was cooked in
parsley, finely chopped
salt, to taste
pepper, to taste

Directions

Boil the pasta in salted water until al dente. Make sure to conserve 1 cup of the cooking water when you drain it! Peel and slice/chop/mince the garlic. Heat the olive oil in a large frying pan (that can also hold the cooked pasta!) on medium high heat until the garlic is golden brown. Add in the drained cooked pasta, parsley, and 1 cup of the reserved paste cooking water to the pan. Mix well. Add lemon juice, mix again, and serve. You can top this with parmesan cheese if you wish.

My Notes

I used 6 garlic cloves, but apparently the guidance is 1 clove per person. I used 200g spaghettini, since we were really hungry. Skipped the parsley since I didn’t have any in the house. You can also add 1/2 a red pepper, or some mushrooms, fried in the pan after the garlic is added.