Spaghettini Aglio Olio

Spaghettini Aglio Olio 

Spaghettini with Garlic and Oil

Serves 6

Spaghettini is very similar to vermicelli, and both are somewhere between cappellini and spaghetti when it comes to thickness. Because they cook quickly, it’s best to remove them from the boiling water when they are still undercooked, and to let them finish cooking in the sauce.

Ingredients:

🧂 salt

1 pound spaghettini or vermicelli

🫒  5 tbsp extra virgin olive oil

🧄 10 garlic cloves, peeled and sliced

🌶️  ½ tsp (or more to taste) crushed red pepper

🌿  ½ cup chopped fresh Italian parsley

🧀 1 cup freshly grated Grana Padano cheese (optional)

Directions:

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 the olive oil in a large skillet over medium heat. Add the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes. Remove from the heat and add ½ teaspoon crushed red pepper.

Ladle about 1½ cups of the pasta cooking water into the sauce. Add the parsley, the remaining 2 tablespoons olive oil and salt to taste, and bring to a boil.

Fish out the pasta with a large wire skimmer and drop it directly into the sauce in the skillet. Bring the sauce and pasta to a simmer, tossing to coat pasta with sauce. Cook about 1 minute. Remove the pot from the heat, and toss in the grated cheese if using. 

Check the seasoning, adding salt and crushed red pepper if necessary. Serve immediately in warm bowls.