Name: Spaghetti Aglio e Olio
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Uncooked spaghetti - 1 pound; Olive oil - ½ cup; Garlic, thinly sliced - 6 cloves; Red pepper flakes, or to taste - ¼ teaspoon; Salt and freshly ground black pepper to taste - ¼ teaspoon; Chopped fresh Italian parsley - ¼ cup; Finely grated Parmigiano-Reggiano cheese - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spaghetti Aglio e Olio

1. Uncooked spaghetti - 1 pound

2. Olive oil - ½ cup

3. Garlic, thinly sliced - 6 cloves

4. Red pepper flakes, or to taste - ¼ teaspoon

5. Salt and freshly ground black pepper to taste - ¼ teaspoon

6. Chopped fresh Italian parsley - ¼ cup

7. Finely grated Parmigiano-Reggiano cheese - 1 cup

How to cook deliciously - Spaghetti Aglio e Olio

1. Stage

Bring 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 10 to 12 minutes. Drain and transfer to a pasta bowl.

2. Stage

While the pasta is cooking, combine olive oil and garlic 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.

3. Stage

Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.

4. Stage

Serve pasta topped with the remaining Parmigiano-Reggiano cheese. Photo by: Tammy. Photo by: Tammy