Pairs well with Pasta Aglio e Olio
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Pasta Aglio e Olio
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A simple yet flavorful Italian pasta dish made with spaghetti, garlic, olive oil, and chili flakes. Perfect for a quick meal.
00:20:00 total
Serves 4
easy
Pasta / Noodle Course
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Ingredients
- water - 4 quarts (4 quarts)
- kosher salt - 1 tablespoon (for pasta water, plus more to taste)
- dried spaghetti - 12 ounces
- extra virgin olive oil - 1/3 cup
- garlic - 5-6 (medium cloves, thinly sliced)
- red pepper flakes - 1 teaspoon
- Italian parsley - 1 cup (finely chopped)
Instructions
- Prepare the pasta water: Bring 4 quarts of water to a boil and season with 1 tablespoon of kosher salt.
- Cook the spaghetti: Add 12 ounces of dried spaghetti to the boiling water and cook according to the package instructions, but reduce the cooking time by 2 minutes for al dente texture.
- Prepare the garlic and parsley: While the pasta cooks, thinly slice 5-6 cloves of garlic and finely chop 1 cup of Italian parsley.
- Cook the garlic: Heat 1/3 cup of extra virgin olive oil in a large pan over medium heat. Add the sliced garlic and cook until it starts to turn golden around the edges. Be careful not to overcook.
- Add red pepper flakes and pasta water: Add 1 teaspoon of red pepper flakes to the garlic and quickly add a ladle of pasta water to stop the garlic from burning.
- Finish cooking the pasta: Transfer the partially cooked spaghetti directly from the pot to the pan with garlic and oil. Add more pasta water as needed to finish cooking the pasta and create a sauce.
- Add parsley and serve: Once the pasta is fully cooked and the sauce has thickened, turn off the heat and stir in the chopped parsley. Serve immediately.
