Pasta Aglio e Olio
Each bite of Pasta Aglio e Olio captures the essence of Italian comfort, proving that sometimes the most memorable meals come from the simplest recipes.
Ingredients
- 1 lb spaghettini
- 1/2 cup olive oil
- 5 cloves garlic, peeled and sliced thin
- 1/4 tsp red pepper flakes
- salt and pepper
- 3/4 cup Parmigiano Reggiano, grated
- 1/4 cup parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the spaghettini and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic. Add a pinch of salt and pepper.
- Add the drained pasta to the skillet with the garlic and olive oil. Toss to coat and turn heat off.
- Gradually add the reserved pasta water, 1/4 cup at a time, mixing in until the pasta is coated in a creamy sauce. You may not need the entire cup.
- Stir in ½ cup of the cheese. To serve, add another pinch of pepper, parsley, and top with the remaining cheese.
Notes
Tips
- Adjust the amount of red pepper flakes to your desired level of spice.
- Replace spaghettini with other long pasta like spaghetti, linguine, or bucatini.
- Finish with a squeeze of lemon for a bright and tangy flavour.
- For an added flourish, garnish with toasted buttery breadcrumbs or pine nuts.