This Spaghetti Aglio e Olio Recipe (Spaghetti with Garlic and Oil) Almost Left Me Speechless!
Spaghetti aglio e olio is about as primal a pasta dish as there is. This is easily the most popular spaghetti recipe in Italy, and if you'll pardon the probably-annoying-to-Italians analogy, the comfort food equivalent to our "mac and cheese."
Anyway, this is my version (no two spaghetti aglio e olio recipes are alike), and I think it's pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor, and if it's too dark, it gets bitter. My advice? Do it perfectly. Enjoy!
Ingredients:
1 pound dry spaghetti
salt and freshly ground black pepper to taste
6 cloves garlic, sliced thin
1/2 cup olive oil (note: I prefer a regular olive oil for this recipe, as opposed to a strongly flavored extra virgin olive oil)
1/4 teaspoon red pepper flakes, or to taste
1/4 cup chopped Italian parsley
1 cup finely grated Parmesan cheese (highly recommend Parmigiano-Reggiano)
*It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.
Category Article Italian Cuisine, Pasta
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