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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spaghetti Aglio e Olio Recipe

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This recipe for Spaghetti Aglio e Olio is from Rennie's River Elementary Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
450 g Spaghetti
¼ cup olive oil
8 cloves garlic, large, finely sliced
½ tsp red pepper flakes
1 tbsp salt

1 cup pasta water
¼ cup parsley, chopped
½ cup parmesan
Directions:
Directions:
1. Boil spaghetti in a pot of water with 1 tbsp salt until spaghetti is al dente, about 9 minutes.

2. Remove and keep 1 cup pasta water, and drain the rest.

3. In the same pot, add ¼ cup olive oil, heat to sizzle, test with one slice of garlic.

4. Add rest of garlic and the pepper flakes, stir constantly (~3 minutes) until garlic is golden, not brown.

5. Add 1 cup of pasta water, stir and simmer for 1 minute

6. Add pasta to the simmering pot and turn it over to absorb the liquid. Keep heat low to hear sizzle.

7. Sitr for a few minutes with tongs until the pasta has absorbed most or nearly all the liquid

8. Add 1 tsp salt and mix it into the pasta using the tongs.

9. Add ½ cup grated parmesan and mix.

10. Sprinkle with chopped parsley.

11. Serve with a large green salad and fresh crusty bread.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes, including prep
Personal Notes:
Personal Notes:
This is a family favourite, passed down from Papa who learned it after tasting it in Sedona, Arizona.

 

 

 

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