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Classic Spaghetti Aglio e Olio

A quick, pantry-friendly Italian favorite that highlights balance of garlic olive oil, and a touch of heat. Perfect for busy weeknights a, comforting meal.

Ingredients

  • g (14 oz) spaghetti
    tablespoons extra-virgin olive oil
    -4 cloves thinly sliced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh
    Finely grated parmigiano-reggiano (optional, for serving)
  • Zest of1/2 lemon (optional, for bright notes)

Instructions

1 Bring a large pot of water to a boil. Cook the spaghetti until al dente, reserving about 1 cup of the pasta water before draining.

2 While the pasta cooks, the olive oil in a large skillet over medium heat. Add the sliced garlic gently sauté until it begins to turn golden and, careful not to it.

3. Stir in the red pepper flakes and cook for an additional 30 seconds to bloom the spice.

4. Add the drained pasta to the. to coat in the oil, adding the reserved pasta water a little at a time to create a silky emulsion.

5. Season with salt and pepper to taste. Remove heat and stir in the chopped parsley. If, in lemon zest for a bright finish.

6. Serve immediately with a lighting of parmigianogiano if.

Notes

  • For a richer flavor, finish the dish with a teaspoon of the starchy pasta and a drizzle olive oil.
  • Customize heat by adjusting the red pepper or adding a pinch of crushed chili.

Pairing suggestions

  • A crisp, dry white wine such Pinot Grigio or Sauvignon Blanc.
  • A simple green salad a lemon vinaigrette to balance richness.
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