Spaghetti With Garlic and Olive Oil

Still one of my favorite dishes. Fabulous as is or dress it up for company with roast shrimp and broccoli. If you're having company it is referred to as Spaghetti Aglio E Olio.

Don't worry about the amount of garlic, it gets sweeter when you cook it in the oil.

Spaghetti With Garlic And Olive Oil
4 servings
print recipe

Kosher salt
1 pound good dried spaghetti
1/3 cup good olive oil
8 large cloves garlic, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving

Bring a large pot of water to a boil. 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.

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. Add the garlic and cook for 2 minutes,, stirring frequently, until it just begins to turn golden brown on the edges-don't overcook it!. Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon salt, and simmer for about 5 minutes, until the liquid is reduce by about a third.

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.