Spaghetti Aglio e Olio

Dish Description

Spaghetti Aglio e Olio is a timeless Italian classic pasta dish. This dish has peasant-cooking roots, utilizing a few ingredients to add layers of flavor in one meal. Even though the official name of this simple, iconic dish literally translates to spaghetti, garlic, and oil, there's also an optional ingredient that adds a spicy kick and a nice touch of warmth - the tiny red chili pepper known in Italian as peperoncino rosso, or diavolillo (translation: 'little devil') as it is affectionately referred to in some parts of the country.

The beauty of Pasta Aglio e Olio comes from building out the flavor profile in the olive oil. Better yet, the whole thing comes together in the time it takes for the water to boil, making it the perfect back-pocket pasta to add to your weeknight rotation.

Recipe Source:

Food&Wine

Ingredients (4 servings)

• 1 pound dried spaghetti

• ¾ cup extra-virgin olive oil

• 12 large garlic cloves, cut into thin slivers

• 2 teaspoons crushed red pepper flakes, plus more for serving

• Kosher salt and black pepper

• ⅓ cup fresh parsley, finely chopped

• 2 tablespoons fresh lemon juice, plus lemon wedges for serving

• ½ cup freshly grated Parmesan cheese, plus more for serving

Contains:

• Wheat

• Milk

• Gluten

Equipment

• 1 Large Pot

• 1 Large Pan

• 1 Colander

• 1 Chef's Knife

• 1 Cutting Board

• 1 Cheese Grater

Instructions

Estimated Cooking Time: 25 minutes

1. Bring a large pot of water to a boil.

2. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

3. 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.

4. 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.

5. 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.

6. 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.

Tips for Storage:

Before storing in tupperware or any form of storage container, make sure that the food has cooled down sufficiently. This will prevent the food from going bad in the fridge. Once the food has cooled down, relocate into your storage container of choice and place in fridge. Eat the leftover pasta within 2 weeks of putting into the fridge.

Sample Imagery

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Recipe Websites

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