Spaghetti Aglio Olio Brodo

I discovered a way to make a tasty emulsified sauce tonight. Boiling the pasta in a broth from organic bouillon cube works nicely.

250 gr spaghettini

sliced garlic

maldon sea salt

half bouillon cube

EVOO

1. heat plates in oven
2. saute garlic in generous amount of EVOO until golden, turn heat off
3. boil water, add bouillon cube, then add pasta and cook until al dente
4. as pasta is drained, put a ladle of pasta/brodo water into pan with garlic and oil, turn heat on
5. put pasta back in pan and stir vigorously as sauce emulsifies
6. season with salt, some Italian chili paste if you like