What a time we had…
Ingredients
- 400g spaghetti
- 6 garlic cloves, thinly sliced
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Lemon zest (optional)
Instructions
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining the spaghetti.
- Sauté the Garlic:
- While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the sliced garlic and red pepper flakes, cooking gently until the garlic becomes golden and fragrant. Be careful not to burn the garlic, as it will turn bitter.
- Combine the Pasta and Garlic:
- Add the cooked spaghetti to the pan with the garlic and olive oil. Toss to coat the pasta in the garlicky oil, adding some of the reserved pasta water as needed to help the sauce cling to the spaghetti and keep it moist.
- Finish the Dish:
- Stir in the fresh parsley and season with salt and pepper to taste. If desired, add a sprinkle of grated Parmesan and a bit of lemon zest for a fresh, zesty twist.
- Serve:
- Plate the spaghetti and serve immediately. For an extra kick, garnish with more red pepper flakes or a drizzle of olive oil.
Cooking Tips
Don’t overcook the garlic: Garlic burns easily and can spoil the dish’s flavour. Keep the heat on medium and stir frequently.
Use quality olive oil: Since this dish relies heavily on olive oil for its flavour, using a high-quality extra virgin olive oil will make a big difference.
Conclusion
Spaghetti Aglio e Olio is a quick, yet satisfying meal that highlights the beauty of simple, quality ingredients. Whether you need a speedy weeknight dinner or a light dish for entertaining, this classic Italian recipe is sure to impress with its rich, garlicky goodness.
