pasta italy
Pasta Aglio e Olio is a simple yet delicious Italian dish made with spaghetti, garlic, olive oil, and a hint of chili. This recipe captures the essence of Italian cuisine, highlighting the beauty of quality ingredients and straightforward preparation.
Equipment
- 1 large pot
- 1 colander
- 1 skillet or frying pan
- 1 wooden spoon
- 1 measuring spoons
- 1 chef's knife
- 1 cutting board
Ingredients
- 400 g spaghetti
- 6 cloves garlic, thinly sliced
- 60 ml extra virgin olive oil
- 1 teaspoon red pepper flakes Adjust to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley, chopped For garnish
- to taste grated Parmesan cheese Optional, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.
- While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the sliced garlic and sauté until golden, being careful not to burn it (about 2-3 minutes).
- Stir in the red pepper flakes, salt, and black pepper, and sauté for an additional minute.
- Add the drained pasta to the skillet, tossing it in the garlic oil until evenly coated. If the pasta seems dry, add small amounts of reserved pasta water until the desired consistency is reached.
- Remove from heat and stir in the chopped parsley.
- Serve immediately with grated Parmesan cheese on top if desired.
Notes
For extra flavor, consider adding in some sliced cherry tomatoes or spinach.
Adjust the amount of red pepper flakes based on your spice preference.
Aglio e Olio is best enjoyed fresh; however, it can be stored in the refrigerator for up to 2 days. Reheat gently before serving.