Pasta Aglio e Olio
Pasta Aglio e Olio is a classic Italian dish that combines spaghetti with sautéed garlic in olive oil, enhanced by a hint of red pepper flakes and fresh parsley. Its simplicity brings out a bold and authentic flavor that is both satisfying and perfect for a quick meal.
Prep time: 5 minutesCook time: 10 minutesServes: 4
Ingredients
1 lb spaghetti
5 cloves garlic, thinly sliced
1/2 cup extra virgin olive oil
1 tsp red pepper flakes
1/4 cup fresh parsley, chopped
Salt to taste
Grated Parmesan cheese, optional
Instructions
1. Cook the spaghetti in a large pot of boiling salted water until al dente. Reserve 1 cup of pasta water and drain the rest.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook until golden brown, being careful not to burn it.
3. Add the red pepper flakes to the garlic and stir for about 30 seconds.
4. Add the drained spaghetti to the skillet, tossing to coat it in the garlic and oil mixture.
5. Add reserved pasta water a little at a time until the desired sauce consistency is reached.
6. Add chopped parsley and toss again to combine all ingredients evenly.
7. Season with salt to taste and serve immediately with optional grated Parmesan cheese.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a skillet over medium heat, adding a splash of water or olive oil to loosen the sauce.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
