Spaghetti Aglio e Olio is a pasta dish originating from Italy. Its name means “spaghetti with garlic and olive oil.” This spaghetti recipe is usually cooked by first slowly sautéing or roasting sliced garlic in olive oil. Added into the combination are grated Parmesan cheese and chopped Italian parsley.
• 1 lb dry spaghetti (cook according to the pack instructions)
• 6 garlic cloves (thinly sliced)
• 1 cup Parmesan cheese (finely grated)
• 1/4 cup Italian parsley (finely chopped)
• 1/4 tsp red pepper flakes
• 1/2 cup olive oil
• Salt and fresh ground black pepper to taste
This recipe takes about 35 minutes. Serves 4.
Set a pan over medium heat.
Add 1/2 cup olive oil and thinly sliced garlic cloves.
Let it toast until the oil starts to bubble.
Reduce to medium-low heat.
Keep it toasting slowly while stirring every once in a while.
Cook until garlic turns to golden brown.
Remove from heat.
At the same time, cook the spaghetti in a separate pan with boiling water. Bring the water to the boil first; then add the pasta, starting the timer as the pasta goes in. Add a small splash of olive oil or butter and ‘fan out’ the pasta when adding it to the water, this will help the pasta not to stick together.
On a plate, add the cooked spaghetti noodles.
Sprinkle red pepper flakes an fresh ground black pepper to taste.
Pour over the garlic and olive oil mixture.
Add grated Parmesan cheese and finely chopped Italian parsley.
Toss to mix well.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=bjmYkPkjnVo