Spaghetti aglio e olio Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. DeCecco Spaghetti
1/3 c. highest quality EVOO, first cold pressed
8 large garlic cloves, cut into thin slivers
1/2 t. crushed red pepper flakes (or more, to taste)
1/2 c. minced fresh parsley
1 c. freshly grated parmesan, plus extra for serving
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Directions: |
Directions:Boil water, add 2 T salt and pasta. Set aside 1 1/2 c. of the cooking water before draining. Cook until just slightly al dente - DO NOT OVERCOOK!
Meanwhile, heat EVOO over medium heat in large saute pan or large shallow pot. Add garlic, cook for 2 minutes, until golden brown. Add red pepper, cook for 30 seconds. Add pasta water and bring to boil. Lower heat, add 1 t. salt and simmer for 5 minutes until liquid is reduced by a third.
Add the drained pasta to garlic sauce and toss. Off the heat, add the parsley and parmesan cheese 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 the extra parmesan on the side. |
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Number Of
Servings: |
Number Of
Servings:6 as a side, 4 main course |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: This is a magical dish - true comfort food. I use about 4 X the crushed red pepper, but usually I just put a dish of it on the table for others to use, to taste. De Cecco pasta is much more expensive, but well worth it, if you are "showcasing" a dish as the main course (or if you simply have a spoiled palate)! Be sure to use the highest quality EVOO - it makes a huge difference in the flavors, and the dish will change significantly, depending on the origin and quality of the olive oil.
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