Spaghetti Aglio e Olio


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.
1 pound spaghetti
2 tablespoons minced garlic
6 tablespoons extra-virgin olive oil
6 tablespoons Italian parsley, minced for garnish
Large pinch red pepper flakes +
Parmesan Reggiano, for serving at table +
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 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.

servings  use metric
original recipe yield: 4 Servings

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