Spaghetti Aglio e Olio is a classic Italian pasta dish known for its simplicity and delicious flavors. Here’s a basic recipe for you to try:
Ingredients:
– 400g (14 oz) spaghetti
– 4-6 cloves of garlic, thinly sliced or minced
– 1/2 teaspoon red pepper flakes (adjust to taste)
– 1/2 cup extra virgin olive oil
– Salt, to taste
– Freshly ground black pepper, to taste
– Fresh parsley, chopped, for garnish
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.
2. Sauté garlic and red pepper flakes: While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the sliced or minced garlic and red pepper flakes. Sauté for 1-2 minutes, or until the garlic is just beginning to turn golden. Be careful not to burn the garlic, as it can become bitter.
3. Combine pasta and garlic oil: Add the cooked and drained spaghetti directly to the pan with the garlic and oil. Toss everything together to coat the pasta evenly with the flavorful oil. If the pasta seems dry, add some of the reserved pasta cooking water gradually until you reach your desired consistency.
4. Season and garnish: Season the pasta with salt and freshly ground black pepper to taste. Toss again to combine. Sprinkle chopped fresh parsley over the pasta for a burst of freshness and color.
5. Serve: Plate the spaghetti aglio e olio and, if desired, sprinkle with grated Parmesan cheese. Serve immediately and enjoy!
This dish is versatile, and you can customize it by adding ingredients like cherry tomatoes, chopped spinach, or a squeeze of lemon juice to enhance the flavors. Feel free to experiment and make it your own!
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