Whether it is a bright light, a discrete vibration, or full-blown alarm signal… You put your reading glasses on and pick up the phone to check one notification. Next thing you know, 45 minutes have vanished, and here you are, hunched over like a raccoon digging through a trash can. You’ve somehow fallen into a black hole of videos with survival tips you didn’t ask for—because who doesn’t need to know how to fight off a bear while making sourdough? The damn algorithm has decided this is the single most pressing issue in your life. Obviously!

As soon as you realize how little self-control you have, no matter what you pretend (HA! We have all been there), an unexpected 30-second video pops up. You’re under the spell of this game-changing technique for a dish you thought you already mastered.

First comes self-doubt, closely followed by an inexplicable urge to try it out.

This is precisely what happened with a Spaghetti Aglio e Olio recipe.

Unlike the traditional method, where you sautée thinly sliced garlic in olive oil, this newly discovered technique creates a creamy, almost buttery garlic emulsion that coats the pasta happily.

The garlic cloves are boiled before emulsifying with extra virgin olive oil and pasta water to achieve a silky smooth beauty. It translates into mellow, slightly sweet garlic notes that melt into the sauce, giving the final dish a consistent and harmonious flavor.

Tested, approved, and on the repeat list.

It turns out that emulsifying garlic is a much better use of time than emulsifying my screen attention with the algorithm du jour!

Spaghetti Aglio e Olio

Serves 4
Recipe credits: Rafaella Sargi

Ingredients
1 pound spaghetti
Salt for the pasta water
10 Garlic cloves, peeled, cut in half, and center germ removed
1/2 cup extra virgin olive oil
1/4 cup pasta water*
2 tablespoons finely chopped parsley
Pinch of red pepper flakes
Parmesan cheese, freshly grated
Freshly ground black pepper

Directions
Place the garlic pieces in a small pot, fill it with water, and boil over high heat. Let it boil for 10 seconds, remove from the heat, and drain the water out. Repeat this step 3 other times. (4 times total). Set the boiled garlic aside.

Cook the pasta according to the package instructions, and don't forget to salt the water. Halfway through the cooking time, remove 1/4 cup of pasta water. (This will provide the sauce with some starch and salt.)

Place the boiled garlic in a large mug or 2-cup measuring cup, and add the olive oil and pasta water. Using an immersion blender, mix until everything is well combined. Continue mixing until the sauce reaches a thick consistency; you are looking for an emulsion; it will be silky and a little yellow.

In a large, deep serving bowl, combine the garlic emulsion, one tablespoon of chopped parsley, and a pinch of red pepper flakes. Using a slotted spoon, remove the cooked pasta from its pot and transfer it to the serving bowl. Mix well.

You can add a little bit of the cooking pasta water if you need just a bit more sauce... (keep in mind that it will be salty water)

Top with the rest of the chopped parsley and a few cracks of freshly ground black pepper. Serve with freshly grated Parmesan cheese.

Featured