Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Kosher salt

  • 1

    pound (450g) dried spaghetti

  • ½

    cup (120ml) extra-virgin olive oil, divided

  • 4

    medium cloves garlic, thinly sliced

  • Red pepper flakes, to taste (optional)

  • Minced flat-leaf parsley, for serving (optional)

Directions

In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water. Meanwhile, in a large skillet, combine 6 tablespoons oil and garlic. Add pinch of red pepper flakes, if using. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Transfer pasta to skillet along with 1/2 cup pasta water, increase heat to high, and cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms and coats the noodles. Remove from heat, add remaining 2 tablespoons olive oil, and stir well to combine. Mix in parsley, if using, and serve right away.


Nutrition

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