Spaghetti Aglio E Olio
This recipe comes courtesy of bbc good food user andrew balmer.
Recipe Summary Spaghetti Aglio E Olio
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.
Ingredients | Best Simple Pasta Recipes1 pound uncooked spaghetti6 cloves garlic, thinly sliced½ cup olive oil¼ teaspoon red pepper flakes, or to tastesalt and freshly ground black pepper to taste¼ cup chopped fresh Italian parsley1 cup finely grated Parmigiano-Reggiano cheeseDirectionsBring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.Serve pasta topped with the remaining Parmigiano-Reggiano cheese.It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.Info | Best Simple Pasta Recipesprep:
10 mins
cook:
22 mins
total:
32 mins
Servings:
4
Yield:
4 servings
TAG : Spaghetti Aglio E OlioWorld Cuisine Recipes, European, Italian,
