adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spaghetti Aglio e Olio
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Classic Italian Aglio e Olio: garlic, olive oil, Parmesan, tossed with spaghetti.
Ingredients:
  • 1 pound uncooked spaghetti
  • 0.5 cup olive oil
  • 6 cloves garlic, thinly sliced
  • 0.25 teaspoon red pepper flakes, or to taste
  • salt and freshly ground black pepper to taste
  • 0.25 cup chopped fresh Italian parsley
  • 1 cup finely grated Parmigiano-Reggiano cheese
Instructions:
  • 1. Boil a generous amount of lightly salted water in a large pot. Cook the spaghetti in the boiling water, stirring occasionally until it's al dente, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
  • As the pasta cooks, mix olive oil and garlic in a cold skillet. Slowly toast the garlic over medium heat for about 10 minutes until fragrant. Lower the heat to medium-low once the olive oil starts to bubble. Continue cooking and stirring until the garlic turns golden brown, approximately 5 more minutes. Remove from heat.
  • Combine red pepper flakes, salt, and black pepper with the pasta. Drizzle in hot olive oil and garlic, then sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until well mixed.
  • Sprinkle the remaining Parmigiano-Reggiano cheese generously over the pasta before serving.

Similar Recipes