Spaghetti Aglio E Olio

129 Ratings
Recipe courtesy ofIna Garten

Total: 35 min Prep: 10 min Cook: 20 min

Yield: 4 servings

Level: Easy

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Ingredients

  • Kosher salt
  • 1 pound dried spaghetti, such as DeCecco
  • 1/3 cup good olive oil
  • 8 large garlic cloves, cut into thin slivers
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup minced fresh parsley
  • 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions

  • Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

  • Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

  • Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Show more
Show: Barefoot Contessa
Episode: Off Duty

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129 Ratings

RENEE D.
Excellent, as written. Reviewers must stop changing recipe then reviewing it as their own. This recipe is delicious.<br /> See All Reviews Post Review

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