Spaghetti Aglio e Olio

I once lived with a chef, my friend Walter. He was straight out of the Anthony Bourdain school. At one stage he was pulling 16 hour shifts and spending the mornings dancing away in some of Berlin´s most notorious clubs. But when he was at home, he didn’t cook much -he would order in pizza, or if he felt like a treat, stop by Burger King.

But he did teach me a few tricks in the kitchen, and the best one of all was Spaghetti Aglio e Oglio. It´s delicious, only people who don´t eat garlic don´t like it (to be honest, I´m not friends with those people), it´s fast and the best thing is that this is almost all you need to make it:

Serves 1

100g-80g spaghetti

3-5 cloves garlic

3-5 cherry tomatoes, finely chopped

Good olive oil

An optional chilli or 2

Put a pot of water on to boil, then turn your attention to the garlic. The garlic needs to be sliced, as thinly as you can, so take your time for this. I used to use Walter´s truffle shaver, and I am very very lucky he never found. Now I live by myself and have had to buy my own truffle shaver to do the job.

Once the garlic is sliced, heat a tablespoon or two of olive oil in a pan. When it is hot chuck in the garlic, cook until the garlic is softened but not browned. You want to infuse the oil with pure garlickyness not get that  toasty flavour, so again, take your time. If your garlic is sizzling turn the heat down, or take the pan off the heat. Half way through you may wish to throw in some chilli, fresh or dried, it´s up to you. By this time your pot of water should be at the boil, salt it well and pòp in your pasta. When the garlic is translucent and soft, throw in your tomatoes, add a good glug of olive oil and cook a few minutes further – until the tomatoes sort of collapse into the oil. When your spaghetti is ready, drain it, toss together with the  garlic mixture and eat immediately -preferably without cheese!

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