Billy's Spaghetti Aglio e Olio for One or Two
photo by Billy R.
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 Huge Portion
- Serves:
- 2
ingredients
- 7 ounces spaghetti
- 1⁄4 cup olive oil
- 6 garlic cloves, thinly sliced
- 1 (46 g) can anchovy fillets
- 1⁄4 cup green olives, chopped
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 cup sliced almonds, chopped
- freshly grated parmesan cheese (for serving)
directions
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving ½ cup pasta cooking liquid.
- Pour the olive oil into a cold skillet and sprinkle the sliced garlic over the surface. Cook over medium heat to slowly toast garlic, about 3 minutes.
- Add the anchovy fillets and cook over a low heat for another 3 minutes. Be careful that the garlic does not burn! If you must take the pan off the heat do!
- Add the olives, half the parsley, and the red pepper flakes and cook for another minute. The anchovy fillets will be pretty much dissolved by now – that’s good!
- Add the drained spaghetti and half the almonds to the pan and gently mix it all together. If it seems too dry add some pasta water a little at a time.
- Pour the spaghetti mixture into a bowl and sprinkle the remaining almonds and parsley on top.
- Serve with freshly grated parmesan.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Billy R.
Mexico
I am an Artist and retired museum curator living in beautiful Merida, Yucatan, Mexico. Merida was named the American Capital of Culture. It is a vibrant city with so much Art, Music and great food it is almost overwhelming!