Spaghetti Aglio E Olio

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Spaghetti Aglio E Olio

Allrecipes.com

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Ingredients

  • 1pound uncooked spaghetti
  • ½cup olive oil
  • 6cloves garlic, thinly sliced
  • ¼teaspoon red pepper flakes, or to taste
  • salt and freshly ground black pepper to taste
  • ¼cup chopped fresh Italian parsley
  • 1cup finely grated Parmigiano-Reggiano cheese
Set base servings to enable scaling:

Directions

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.

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.

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.

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Photo by: Tammy. PHOTO BY: TAMMY

Notes

It's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese.

Italian

Source: https://www.allrecipes.com/recipe/222000/spaghetti-aglio-e-olio/