Aglio e Olio
Creating the timeless Spaghetti Aglio e Olio is a cinch with basic ingredients. It's ready in a mere 20 minutes and consistently delivers a delightful meal.
- 8 oz (about 225g) of spaghetti
- 4 cloves of garlic, thinly sliced
- 1/4 cup (60ml) of extra virgin olive oil
- 1/2 teaspoon of red pepper flakes (adjust to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Parmesan cheese (optional)
- Chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the spaghetti.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, for about 2-3 minutes or until the garlic is lightly golden. Be careful not to let it brown too much, or it can become bitter.
- Remove the skillet from the heat and add the cooked and drained spaghetti directly to the garlic and oil mixture. Toss well to coat the pasta evenly. If it seems too dry, you can add a bit of the reserved pasta cooking water to create a silky sauce.
- Season the spaghetti with salt and freshly ground black pepper to taste. Toss again to combine.
- Serve the Spaghetti Aglio e Olio hot, garnished with grated Parmesan cheese and chopped fresh parsley if desired.
Enjoy your simple and delicious homemade pasta dish!