Photo: Spaghetti Aglio E Olio Recipe
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.
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By NancyM114
on March 25, 2013
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Wow - I wish I could have eaten the entire panful myself! Followed the recipe as written; didn't have fresh parsley so dried tasted surprisingly great. My favorite ingredient was the red pepper flakes - they give just a hint of heat and really add a nice zing to the pasta. LOVE this one - Ina is remarkable! Wait til my teenager finds it in the morning!!
By Chef #1007882
Right outside o...
on March 16, 2013
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Probably the best recipe for this dish I've tried. This is one of the few Italian dishes that I've made where the sauce actually seems to marry well with the cooked pasta without making a soupy sauce. I guess-timated on the cheese but probably could have gone a little heavier. Like adding any fresh herb(s, the [fresh] parsley makes this dish shine. I will make it again and probably experiment a little, maybe add some freshly squeezed lemon to finish; alternatively, I think that cilantro would be a nice substitution for parsley. Maybe fresh basil as a change too.
By Foodiefan45
on March 10, 2013
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Fantastic! Easy and satisfying. I personally think this serves more than 4 people, especially when paired with other things (chicken or shrimp, fresh green salad, and therefore a bit easier on the waistline for a nice Saturday night dinner. :. Make sure to let the pasta really absorb the sauce and it is magical. Will definitely make again.
Read all 46 reviews