Spaghetti Aglio e Olio
Savor the authentic taste of Italy with this Spaghetti Aglio e Olio recipe. This dish features perfectly cooked spaghetti tossed in a flavorful sauce made with sautéed garlic and high-quality olive oil. A hint of red pepper flakes adds a delightful kick, while fresh parsley brightens the dish. Ideal for a quick and satisfying meal.
Prep time: 5 minutesCook time: 10 minutesServes: 4
Ingredients
1 lb spaghetti
1/2 cup extra virgin olive oil
8 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped
Salt to taste
Black pepper to taste
Freshly grated Parmesan cheese, optional
Instructions
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until it turns golden brown, being careful not to burn it.
3. Stir in the red pepper flakes and cook for an additional 30 seconds.
4. Reserve 1 cup of pasta water, then drain the spaghetti.
5. Add the spaghetti to the skillet with the garlic oil. Toss to combine, adding reserved pasta water as needed to create a light sauce.
6. Season with salt and black pepper to taste.
7. Remove from heat and mix in the chopped parsley.
8. Serve immediately, garnished with freshly grated Parmesan cheese if desired.
Storage
Store leftover spaghetti in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat leftovers in a skillet over low heat, adding a splash of water or olive oil if needed, until warmed through.
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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.
