pasta italy
Spaghetti Aglio e Olio is a traditional Italian pasta dish that combines simple ingredients to create a flavorful meal. It features spaghetti tossed in garlic-infused olive oil, and it's perfect for a quick weeknight dinner.
Equipment
- 1 Large pot
- 1 Colander
- 1 Large skillet
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Serving bowl
Ingredients
- 12 oz spaghetti
- 6 cloves garlic, thinly sliced
- ½ cup extra virgin olive oil
- 1 teaspoon red pepper flakes Adjust to taste.
- ½ cup Parmesan cheese, freshly grated
- Salt To taste.
- Fresh parsley, chopped For garnish.
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve about 1 cup of pasta water, then drain the spaghetti using a colander.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes, until golden and fragrant, but be careful not to burn it.
- Stir in the red pepper flakes and cook for an additional 30 seconds to release their flavor.
- Add the drained spaghetti directly to the skillet with the garlic oil. Toss well to coat the pasta with the oil and garlic mixture.
- If the pasta seems dry, gradually add some reserved pasta water until you reach your desired consistency.
- Remove the skillet from heat and stir in the fresh parsley and Parmesan cheese. Season with salt to taste.
- Serve immediately in a large bowl, garnishing with extra Parmesan and parsley if desired.
Notes
For a protein boost, you can add cooked shrimp or grilled chicken to the dish.
Adjust the amount of red pepper flakes according to your heat preference.
Make sure not to overcook the garlic; it should be golden but not brown, or it may taste bitter.