Spaghetti aglio e olio
Ah! PASTA! Again? Yes, my peeps, it’s pasta again!
This is one my ultimate favorite pasta dishes. It’s a classic, it’s delicious and of course very simple. For me personally spaghetti aglio e olio is not only about the load of garlic infused in sizzling olive oil topped with freshly minced parsley, nope! It’s about the timing when you serve this pasta. It should be al dente and the best one is when you cook it, then drop in that hot garlic-oil to starchy pasta water and toss a bit…put it on the plate and let it cool down for a little bit, oh boy…that is the perfect pasta. Wipe your mouth, you are drooling! OK! Let’s continue…
I’ve practiced and practiced until it was perfect, so let me give you my favorite pasta recipe. I hope you try it and enjoy every single bite as much as my Hubster and I have been enjoying it for a long time.
Spaghetti aglio e olio
- 16 ounces/1LB/453g Dry Pasta
- 1 1/2 Tbs. Salt for water + 1/2 teaspoon for pasta
- 5 Tbs. Olive Oil
- 6 large garlic cloves, minced
- 1/2 tsp. Crushed red pepper flakes
- 1/3 cup fresh parsley, minced
- 1/2 tsp. Ground Black Pepper
- 1/2 tsp. Dry parsley
- Bring a large pot of water to a boil and add salt, then drop the pasta in the pot. Cook according to the directions on the package, cooked but still to have a bite to it. Set aside 1 cup of the pasta water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a larger pot. Add the garlic and fry for a minute or two and do not burn. Stir frequently, until it just begins to turn golden. Add the red pepper flakes and cook for 10-20 seconds more. Carefully add the reserved pasta water to the garlic and oil and bring to a boil. Lower the heat, add 1/2 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced.
- Add the drained pasta to the garlic sauce and toss.
- Take it off the heat, add the parsley, black pepper and dry parsley and toss very well. Allow the pasta to rest covered off the heat for 3-5 minutes, so the pasta could absorb the sauce.
- Taste if you need more salt, toss if you do add extra seasoning and serve warm, not hot!
Dry parsley brings even more flavor and aroma to the pasta. So I’ve added 1/2 tsp because I really liked it. However, it’s optional.
You could add Parmigiano cheese, but I feel that any case just don’t go well with pasta like this, but it is up to your preferences.
I wish you an amazing FRIDAY!!!!
Sandra’s Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at firstname.lastname@example.org.