Ingredients:
4 cloves of garlic
1 to 1 ½ cups olive oil
About a cup of basil ( or Italian Parsley)
1 Cup of reserved water from boiling the pasta
1lb of thin spaghetti or angel hair pasta
Chop the garlic and saute’ in olive oil slowly so that the garlic does not burn. (if it burns start over, as the garlic will become very bitter)
Add about 1/3 of the basil (or parsley) to the garlic olive oil mixture as it simmers
Boil the pasta until it is al dente (don’t forget to salt your water, this is very important!)
Remove the pasta from the water with a pasta fork, as demonstrated in the video. Do not use a Sculabasta or strainer
Start with putting a couple of spoonfuls of aglio e olio in your pasta bowl, then start adding the pasta
Continue to add your aglio e olio as you add pasta to your bowl
Use some of the reserved liquid from the pasta to moisten it a bit more (your pasta water is starchy and salty and brings a binding power to your pasta dish)
Sprinkle with the balance of basil or parsley, top with cheese and red pepper as desired.
Pour yourself a glass of wine or something to toast life with and enjoy!
This is a simple recipe but may take a few times to perfect to your taste
Salute!