Pairs well with Spaghetti Aglio e Olio
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Spaghetti Aglio e Olio
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A classic Italian pasta dish with garlic, olive oil, and chili flakes, garnished with parsley and Parmesan cheese.
00:20:00 total
Serves 4
easy
Pasta / Noodle Course
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Ingredients
- spaghetti - 1 pound (1 pound (about 450g), cooked al dente)
- extra virgin olive oil - watch the video to see (use generously, more than a third of a cup)
- garlic - 8 cloves (8 cloves, thinly sliced)
- red pepper flakes - 1/2 teaspoon (1/2 teaspoon, adjust to taste)
- pasta water - 1 and 1/2 cups (1 and 1/2 cups reserved from boiling pasta)
- fresh parsley - 1/2 cup (about 1/2 cup, chopped)
- Parmesan cheese - 1 cup (1 cup, freshly grated)
- salt - 1 teaspoon (to taste, start with 1 teaspoon)
Instructions
- Prepare Ingredients: Cook spaghetti until al dente and reserve 1 and 1/2 cups of pasta water. Thinly slice the garlic cloves.
- Cook Garlic: In a large pan, heat a generous amount of olive oil over medium heat. Add the garlic slices and cook for about 2 minutes until they start to color but not brown. To prevent burning, you can add a couple of spoons of water.
- Add Pasta Water and Seasonings: Add the red pepper flakes and then the pasta water to the pan. Season with salt and let it simmer for about 5 minutes, allowing the garlic to become tender.
- Combine Pasta: Add the cooked spaghetti to the pan, tossing it with the garlic and olive oil mixture. Allow it to cook for a few minutes so the pasta absorbs the flavors.
- Final Touches: Remove the pan from heat, then add the chopped parsley and grated Parmesan cheese. Toss everything together until the pasta is well coated.
