Spaghettini With Oil and Garlic (Spaghettini Aglio E Olio)

Recipe by ratherbeswimmin
READY IN: 37mins




  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Stir the spaghettini into the boiling water; return to a boil, stirring frequently.
  • Cook the pasta, semi-covered, stirring occasionally, until tender but still very firm, about 6 minutes.
  • Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat.
  • Add in the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes.
  • Remove from the heat and add 1/2 teaspoon crushed red pepper.
  • Ladle about 1 1/2 cups of the pasta cooking water into the sauce.
  • Add the parsley, remaining 2 tablespoons oil, and salt to taste.
  • If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
  • If not, drain the pasta, return it to the pot, and pour in the sauce.
  • Bring the sauce and pasta to a simmer, tossing to coat with sauce.
  • Cook until the pasta is coated with the sauce and done, about 1 minute.
  • Remove the pot from the heat and toss in the grated cheese.
  • Check the seasoning, adding salt and crushed pepper flakes if needed.
  • Serve immediately in warm bowls.