Spaghetti Aglio e Olio (Spaghetti with Garlic and Olive Oil)
Spaghetti Aglio e Olio. Spaghetti tossed in sauteed garlic, olive oil, red pepper flakes, and fresh parsley. A quick and easy authentic pasta dish!
Keyword: spaghetti aglio e olio
5TablespoonsOlive Oil(may use 2 Tablespoons of Butter and 3 T. of olive oil)
6clovesGarlic(peeled and sliced)
½ - 1 teaspoonCrushed Red Pepper Flakes
2TablespoonsFresh Italian Parsley(if using dried, add 1 teaspoon)
1cupFreshly Grated Parmesan Cheese
Bring 6 quarts of water to a boil over high heat. Add a GENEROUS amount of salt to pot. Stir the spaghetti into the boiling water. Cook the pasta according to package instructions. While the pasta is cooking, carefully remove 1 to 1 ½ cups of pasta water and set aside.
While pasta is cooking, heat olive oil over medium heat. Add sliced garlic and cook for 1 to 2 minutes, watching carefully so the garlic doesn't burn. Garlic can burn quickly and can turn a bitter flavor. Once the garlic is softened, remove from heat and add red pepper flakes.
Once pasta is cooked, drain, and then toss with garlic and olive oil mixture. Add ½ cup of pasta water and toss. Keep adding more to thin the sauce, if needed, up to 1 ½ cups. I suggest only doing it in ½ cup increments to allow the pasta to soak up the pasta water. This water is salty and starchy and adds flavor to the sauce.
Toss with parsley and freshly grated parmesan cheese. Salt according to taste. If you like spicy foods, add a touch more red pepper flakes.
*High-quality extra-virgin olive oil makes a big difference in this dish. Make sure it is fresh olive oil as the flavor really comes through.*Use freshly grated parmesan cheese (not the stuff you find in a green bottle)