Homemade Garlic And Oil Rigatoni Recipe: Step-by-Step Instructions for a Silky, Flavorful Sauce

Simple ingredients and a quick sauce make this garlic and oil rigatoni a dependable dinner for four.

Ingredients

• 400 g rigatoni
• salt, for the pasta water
• 80 ml olive oil
• 6 garlic cloves, thinly sliced
• 1 tsp chili flakes
• a handful of chopped parsley

Instructions

1. Boil the rigatoni in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. Warm the oil with the garlic and chili over low heat until the garlic is pale gold, about 4 minutes.
3. Add a ladle of pasta water to make an emulsion.
4. Toss with the pasta and parsley.
5. Taste, adjust the seasoning, and serve right away.

Tips

• Save a cup of pasta water. The starch helps the sauce cling.
• Pull the pasta a minute early if you plan to finish it in the sauce.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat with a splash of water.

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