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.
Photo: Spaghetti Aglio E Olio Recipe
















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By lulubancroft
on June 17, 2013
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EXCELLENT!! The Flavor is perfect. MAKE THIS TONIGHT!!
By extremecooking
Fleetwood, PA
on June 12, 2013
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Fresh, flavorful, and super easy, HOW GOOD DOES THAT SOUND!
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!!
Read all 48 reviews