Spaghetti Aglio e Olio
Simple spaghetti with garlic and olive oil is a truly authentic Italian dish. If you prefer a milder flavor, you should remove the garlic from the oil once it becomes golden, or for a richer taste, you can leave it in longer. Do not allow it to become dark brown or black, as it will spoil the simple elegance of this delicious dish.
Ingredients
- 16 ounce(s) spaghetti
- 1/2 cup(s) extra virgin olive oil
- 3 medium garlic cloves
- 1 paprika
- 1 teaspoon(s) salt
- 1 dash(es) freshly ground black pepper
- 1 bunch Italian parsley, finely chopped
- 1 red pepper flakes
Instructions
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Bring a large pot of salted water to the boil.
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Cook the pasta al dente and drain, saving about 1/2 cup of the pasta water.
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While the pasta is cooking, gently warm the olive oil in a large saute pan, add the garlic, the whole piece or minced, and heat just until the garlic turns golden.
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If you are using the red pepper flakes, add them here.
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Remove garlic or not according to your taste.
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Set oil aside until pasta is drained.
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Place oil back on medium low flame and toss pasta, in the saute pan, with salt until well coated.
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If the pasta seems dry add dribbles of the pasta water.
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Sprinkle parsley before serving.
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Serve immediately with a good grind of black pepper.
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I also like to have a cruet of olive oil on the table so diners may add a drizzle if they wish.
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Ready in 20 minutes.
Nutrition
Calories: 2732.3kcalCarbohydrates: 344.4gProtein: 66.52gFat: 117.68gSaturated Fat: 15.19gSodium: 2598.33mgFiber: 24.18gSugar: 17.71g
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