| Spaghetti Aglio e Olio
Italian
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| The simplest, and sometimes I think the best, pasta dish. Great on its own, as a side dish, or as a base for other ingredients such as sauteed shrimp. |
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| Ingredients |
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1 pound spaghetti
2 tablespoons minced garlic
6 tablespoons extra-virgin olive oil
6 tablespoons Italian parsley or basil, minced for garnish
Large pinch red pepper flakes +
Parmesan Reggiano, for serving at table +
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Steps
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| 1 | Add water to a 6-quart pasta pot and bring to boil over high heat. Add 1 tablespoon of salt. |
| | 2 | Add the pasta and cook according to package directions for al dente. Drain well, reserving 1 cup of pasta water. |
| | 3 | Heat a large skillet over medium heat and add the olive oil. |
| | 4 | Add the garlic and cook until golden brown, stirring often to make sure it does not burn. |
| | 5 | Remove the pan from the heat; add 2 tablespoons parsley (or basil) and red pepper flakes. |
| | 6 | Add the pasta to the skillet and toss well, seasoning with salt and pepper. Add reserved pasta water as needed, to loosen up pasta. |
| | 7 | Garnish with remaining parsley. Serve with grated parmesan cheese. |
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| Yield |
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original recipe yield: 4 Servings
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