Spaghetti Aglio e Olio (Spaghetti with Garlic and Olive Oil)
Spaghetti Aglio e Olio. Spaghetti tossed in sauteed garlic, olive oil, red pepper flakes, and fresh parsley. A quick and easy authentic pasta dish!
Servings: 6
Equipment
Ingredients
- 1 lb Spaghetti
- 5 Tablespoons Olive Oil (may use 2 Tablespoons of Butter and 3 T. of olive oil)
- 6 cloves Garlic (peeled and sliced)
- 1/2 - 1 teaspoon Crushed Red Pepper Flakes
- 2 Tablespoons Fresh Italian Parsley (if using dried, add 1 teaspoon)
- 1 cup Freshly Grated Parmesan Cheese
Instructions
- Bring 6 quarts of water to a boil over high heat. Add a GENEROUS amount of salt to pot. Stir the spaghetti into the boiling water. Cook the pasta according to package instructions. While the pasta is cooking, carefully remove 1 to 1 1/2 cups of pasta water and set aside.
- While pasta is cooking, heat olive oil over medium heat. Add sliced garlic and cook for 1 to 2 minutes, watching carefully so the garlic doesn't burn. Garlic can burn quickly and can turn a bitter flavor. Once the garlic is softened, remove from heat and add red pepper flakes.
- Once pasta is cooked, drain, and then toss with garlic and olive oil mixture. Add 1/2 cup of pasta water and toss. Keep adding more to thin the sauce, if needed, up to 1 1/2 cups. I suggest only doing it in 1/2 cup increments to allow the pasta to soak up the pasta water. This water is salty and starchy and adds flavor to the sauce.
- Toss with parsley and freshly grated parmesan cheese. Salt according to taste. If you like spicy foods, add a touch more red pepper flakes.
Notes
*High-quality extra-virgin olive oil makes a big difference in this dish. Make sure it is fresh olive oil as the flavor really comes through.
*Use freshly grated parmesan cheese (not the stuff you find in a green bottle)