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Spaghetti Aglio e Olio

4

25 min

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio Photo 1

Category

Pasta Recipes

Time

25 min

Serving

4 persons

Calories

755

Rating

4.00★ (461)

Cuisine

Author: Victoria Buriak
No two aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

Ingredients

  • uncooked spaghetti: 1 pound
  • olive oil: 0.5 cup
  • garlic: 6 clove (sliced)
  • red pepper flakes: 0.25 tsp (to taste)
  • salt and freshly ground black pepper: 0 piece (to taste)
  • Italian parsley: 0.25 cup (fresh; chopped)
  • finely grated Parmigiano-Reggiano cheese: 1 cup

Metric Conversion

Stages of cooking

Spaghetti Aglio e Olio Photo 21
Spaghetti Aglio e Olio Photo 32
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Spaghetti Aglio e Olio Photo 5 4
  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
    Spaghetti Aglio e Olio Photo 2
  2. While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
    Spaghetti Aglio e Olio Photo 3
  3. Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
    Spaghetti Aglio e Olio Photo 4
  4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.Photo by: Tammy
    Spaghetti Aglio e Olio Photo 5

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