SPAGHETTI AGLIO E OLIO

2014-09-02 21.14.38

2014-09-02 21.24.14

VIBES: JESSIE WARE: “WANT YOUR FEELING

This is a dish my Mom used to make all the time growing up. It was one of the very first things I ever learned to make. It requires only a few ingredients; Garlic, olive oil, cheese, some parsley, cracked pepper. Sometimes I add roasted Brussel Sprouts or Broccoli, you can toss with grilled chicken or shrimp and its also perfect by itself.

SPAGHETTI AGLIO E OLIO (GARLIC AND OIL)
Kosher salt
1/2 pound dried spaghetti
3 TBSP good olive oil
8 large garlic cloves,  some cut into thin slivers and some minced
1/4 teaspoon crushed red pepper flakes
1/4 cup minced fresh parsley (or a few TBSP)
1/2 cup freshly grated Parmesan cheese, plus extra for serving


Bring a large pot of water to a boil. Add pinch of salt and the pasta and cook according to the directions on the package. Set aside 1 cup of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Adapted from this recipe

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