"No pasta could be easier than spaghetti and olive oil, right? Yet I can't believe how badly this sublime and simple pasta gets made, with not enough oil, undercooked garlic, and the addition of cheese, which I think is sinful. Here's my spaghetti aio e oio," says Scott.
Recipe courtesy of Scott Conant
Save Recipe Print
Total:
20 min
Active:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Bring a large pot of very well salted water to a boil. Heat the olive oil in a sauté pan over medium heat. Start cooking the spaghetti. While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.

When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Spaghetti Carbonara

Recipe courtesy of Ree Drummond

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Spaghetti Pie

Recipe courtesy of Katie Lee

Spaghetti Sauce

Recipe courtesy of Ree Drummond

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Spaghetti and Meatballs

Recipe courtesy of Rachael Ray

Chicken Spaghetti Squash

Recipe courtesy of Food Network Kitchen

Spaghetti Aglio E Olio

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories