Spaghetti Aglio E Olio Recipes

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute 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.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of water to a boil, and salt the water well (about 2 tablespoons of kosher salt). Add the pasta and cook according to package instructions until just al dante or a little before (mine took about 9 minutes). Before you drain the pasta, make sure to reserve about 1 ½ cups of the pasta cook water.
• Meanwhile, 4 minutes after you add the pasta to the boiling water, warm the olive oil in a large pan over medium heat. Add the garlic and cook for about 2 to 3 minutes, tossing regularly until the garlic is just turning golden brown (manage the heat well so that the garlic does not overcook). Add the red pepper flakes and toss for 30 seconds or so. If the pasta is not ready, move the oil off the heat for now.
• Carefully ladle the reserved pasta cooking water in the pan. Bring to a simmer until the liquid reduces by about 1/3.
• Add the cooked pasta and toss around for a couple of minutes. Turn the heat off and add the parmesan and parsley. Toss to combine.
• Allow the pasta a couple more minutes to rest and absorb the sauce. Serve with more Parmesan and red pepper flakes to the side.

SPAGHETTI AGLIO E OLIO

Steps:

• 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.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pan of well-salted water to the boil and cook the spaghetti for about 10 mins, or until al dente - it should retain a little bite.
• When the pasta is nearly ready, heat the oil in a frying pan set over a medium heat and sizzle the garlic and chilli, if using, for 1 minute until fragrant and the garlic is lightly golden but not brown (the garlic will taste bitter if it gets too dark).
• Drain the spaghetti and add it to the garlicky oil with the parsley. Season and toss to combine, then serve.