Spaghetti Aglio e Olio

"In this heartwarming episode of 'The 5 Minute Chef', Chef Tony takes us on a flavorful journey to his childhood farm outside Adelaide. As he whips up a lightning-fast Spaghetti Aglio e Olio, he regales us with touching and hilarious stories of his beloved Nonna. From accidentally uprooting her onion crop to late-night pasta cravings, Chef Tony shows us how this simple Italian classic is more than just a quick meal – it's a plateful of love and memories. Get ready for a garlic-infused adventure that'll have you laughing, cooking, and possibly warding off vampires!" Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed! Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories’ with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show! We now have Merch! FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there’s free shipping? Get 10% off with code NewMerch10 Go to Caloroga.com Get more info from Caloroga Shark Media and sign up for our newsletter here. Speedy Spaghetti Aglio e OlioPrep Time: 2 minutesCook Time: 8 minutesServes: 2 Ingredients:- 200g spaghetti- 4-5 cloves of garlic, thinly sliced- 1/4 cup extra virgin olive oil- 1/2 tsp red chili flakes (adjust to taste)- 2 tbsp fresh parsley, chopped- Salt for pasta water- Grated Parmesan cheese (optional) Instructions: 1. Bring a large pot of water to a boil. Add a generous handful of salt. 2. Add spaghetti to the boiling water and cook for about 8 minutes, or until just shy of al dente. 3. While pasta cooks, heat olive oil in a large pan over medium-low heat. 4. Add sliced garlic and chili flakes to the oil. Cook gently until garlic just starts to turn golden. 5. When pasta is nearly done, use tongs to transfer it directly from the pot to the pan with garlic and oil. Don't drain the pasta water. 6. Toss pasta with the garlic oil mixture, adding a splash of pasta water if needed to create a silky sauce. 7. Turn off heat and add chopped parsley. Toss to combine. 8. Serve immediately, topped with grated Parmesan if desired. Chef Tony's Tips:- Don't overcook the garlic – it should be golden, not brown.- The starchy pasta water is key to creating a silky sauce, so don't be shy about adding a splash.- For a richer flavor, finish the dish with a drizzle of high-quality extra virgin olive oil. Buon appetito!