Peruvian & World Recipes

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio
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Spaghetti Aglio e Olio

Course: Main DishesCuisine: Italian
Servings

6

servings

Classic Spaghetti Aglio e Olio: Al dente spaghetti tossed in extra virgin olive oil, garlic slices, and a kick of red pepper flakes. Garnished with fresh parsley and Parmesan, creating a simple yet flavorful Italian dish.

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Ingredients

  • 1 Lb. dried spaghetti

  • 1/2 cup extra virgin olive oil

  • 6 cloves garlic, very thinly sliced

  • 1/2 tsp crushed red pepper flakes (or more, to taste)

  • 1/2 cup finely chopped fresh parsley

  • 1/2 cup freshly grated Parmesan cheese

Directions

  • Bring a large stockpot with well-salted water to a boil**. Add spaghetti and cook until nearly al dente.
  • Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the sliced garlic and sauté for 3 to 5 minutes, or until it is lightly golden*.
  • Add crushed red pepper flakes to the hot oil and sautéed garlic, followed by 1/4 cup of freshly chopped parsley.
  • Drain the pasta when ready, and toss it, until it is evenly coated in the garlic sauce, half a cup of hot starchy pasta water, and 1/4 cup of parmesan. If the sauce looks a bit too dry, add another 1/4 cup of the starchy pasta water.
  • Serve immediately and garnished with more parsley and parmesan.

Recipe Video

Notes:

  • * It is very important that the garlic does not burn. If needed remove the sauté pan from the heat until the pasta is ready.
  • ** Reserve 3/4 cup of the hot starchy pasta water.

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