Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio
For your own sake, golden the garlic and do not allow it to become dark brown or black. However, if you prefer milder taste, you can remove it from the oil when it is just golden. It is a very simple and authentically Italian way to prepare spaghetti.
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4

Ingredients
1 lb. spaghetti
1/2 cup extra virgin olive oil
3 medium garlic cloves
Paprika
1 tsp. salt
Freshly ground black pepper
1 bunch Italian parsley, finely chopped
Red pepper flakes

Methods/steps
Bring a large pot of salted water to the boil. Cook the pasta al dente and drain, saving about 1/2 cup of the pasta water. While the pasta is cooking, gently warm the olive oil in a large sauté pan, add the garlic, the whole piece or minced, and heat just until the garlic turns golden. If you are using the red pepper flakes, add them here. Remove garlic or not according to your taste. Set oil aside until pasta is drained. Place oil back on medium low flame and toss pasta, in the sauté pan, with salt until well coated. If the pasta seems dry add dribbles of the pasta water. Sprinkle parsley before serving. Serve immediately with a good grind of black pepper. I also like to have a cruet of olive oil on the table so diners may add a drizzle if they wish.
Additional Tips
Ready in 20 minutes

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