Spaghetti aglio et olio
Spaghetti aglio et olio recpie. Spaghetti with golden brown garlic, olive oil and cheese.
1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
½ cup olive oil
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese
1. Cook the pasta according to the instructions on the package. Drain in a strainer or colander.
2. Add oil and garlic to a cold skillet. Bring the skillet to a medium-low heat and slowly toast the garlic for about 10 minutes. Make sure the skillet is not to hot, you don’t want to burn the garlic. When the olive oil starts to bubble, lower the heat and cook for another 5 minutes, until the garlic has turned golden brown. Remove from heat.
3. Stir red pepper flakes, black pepper, and salt into the cooked pasta. Add in the olive oil and garlic, and sprinkle with Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
4. Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
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