Spaghetti Aglio e Olio
- Yield 4
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Spaghetti Aglio e Olio is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound dried spaghetti
- 1/2 cup good-quality olive oil
- 6 to 8 cloves garlic, very thinly sliced
- 1/2 teaspoon crushed red pepper flakes (or more, to taste)
- optional garnishes: chopped fresh parsley, freshly-grated Parmesan cheese
Method
Leave the spaghetti. Raise a large stockpot of generously-salted water to a boil. Tip in spaghetti and cook until nearly al dente (like, just one minute shy of being done).
Sauté the garlic. While that cooks, about 3 minutes after you add the pasta to the boiling water, heat the olive oil in a large sauté pan over a medium burner. Tip in the sliced garlic and crushed red pepper flakes and sauté for 3 to 5 minutes, or until it is lightly golden. (It's very important that the garlic not burn. So if the pasta is not ready to go by the time the garlic is lightly golden, remove the sauté pan from the heat until the pasta is ready.)
Turn the pasta in the sauce. As soon as the pasta is ready to go, use tongs to move the pasta to the sauté pan, along with 1/2 cup of the hot starchy pasta water. Turn the pasta continuously until it is evenly coated in the garlic sauce. If the sauce looks a bit too dry, add in another 1/4 cup of the starchy pasta water.
Taste and season. Give the pasta a quick taste add an extra pinch of salt and/or crushed red pepper flakes if needed.
Plate Plate while it is hot while it's nice and hot, garnished with any toppings that sound good.
