Aglio e Olio
Spaghetti with oil and garlic that’s what Aglio e Olio means. Aglio is garlic and Olio is oil.
Ingredients
- 1 pound 450g of spaghetti
- 6 cloves of garlic thinly sliced
- 1/2 cup 120ml of extra virgin olive oil
- 1 tsp red pepper flakes adjust to taste
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup fresh parsley 15g finely chopped
- Grated Parmigiano-Reggiano cheese for serving (optional)
Instructions
Prepare the Pasta
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until a bit less than al dente. Remember, al dente is key for the perfect texture!
Infuse the Oil
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, until the garlic is golden brown and fragrant, about 2-3 minutes. Be careful not to let the garlic burn, we want it to be golden and aromatic, not bitter!
Combine Pasta and Sauce
- Once the pasta is cooked, use tongs to transfer it directly from the pot to the skillet with the garlic oil. Toss the pasta gently to coat it evenly with the garlic-infused oil. If the pasta seems a little dry, you can add a splash of the pasta cooking water to loosen it up.
Season and Serve
- Season the aglio e olio with salt and freshly ground black pepper to taste. Sprinkle the chopped parsley over the top, and give everything one final toss to combine. Serve hot, garnished with grated Parmigiano-Reggiano cheese if desired.
- Buon Appetito! Gather your loved ones around the table, pour a glass of your favorite Italian vino, and savor every bite of this simple yet sublime dish. Buon appetito!