SPAGHETTI AGLIO E OLIO
photo by clubfoody
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb spaghetti
- 3⁄4 cup extra virgin olive oil
- 6 large garlic cloves, pressed
- 1⁄4 teaspoon red pepper flakes (divided plus more for garnish)
- 8 large parsley stems
- 1 cup pasta water (or as needed)
- 1⁄3 cup parsley, finely chopped
directions
- In a large pot with boiling salted water, add the spaghetti and cook according to the package directions minus 1 minute.
- Meanwhile, in a large cold skillet, add oil; set the heat on medium. While it’s heating up, add pressed garlic and stir very well before adding parsley stems and half red pepper flakes.
- Stir the ingredients and let the oil mixture infuse for about 5 minutes, stirring often – don’t burn the garlic. If the heat is too high, reduce to medium-low and don’t let the mixture simmer too much.
- After 5 minutes, add a couple ladles of the pasta water and give a good stir. Simmer gently for 2 minutes.
- Remove the parsley stems and discard them.
- When the pasta is almost done, transfer it to the skillet and reserve ½ cup of pasta water on the side.
- Bring the heat back to medium and gently toss the noodles until nicely coated.
- Add remaining red pepper flakes and cook for 2 minutes. If not done, add more pasta water.
- When pasta is cooked, sprinkle on the finely chopped parsley; toss to blend.
- Transfer to serving plates and sprinkle on more red pepper flakes.
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
clubfoody
Canada
clubfoody.com is about combining fresh ingredients, herbs and spices. This is a fun destination for foodies who love new recipes complete with videos and kitchen tips.