Recipe: Spaghetti Aglio Ol

Overview

A classic, quick-to-make Italian pasta dish that on a few pantry staples—garlic, oil, chili, and parsley—for bright, comforting flavor.

Ingredients

• g (14 oz) spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 cup extra-virgin olive oil
• 1–2 tsp red pepper flakesadjust to heat)
• Salt, to
  1/4 cup fresh parsley, finely chopped
• Zest of 1 lemon (optional)
• Freshly grated Parmesan or Pecor cheeseoptional for serving)

Equipment- Large pot for boiling pasta

• Skillet or frying pan- Tongs or pasta fork
• Microplane oring tool (if using lemon)

Instructions

1. Bring a large of salted water to a. Add spaghetti and cook until al dente following directions. Reserve1 of cooking water before.
2. While the pasta cooks heat olive oil in a over-low heat. Add garlic and sauté gently, about 2– minutes, until it turns pale gold and fragrant. Do burn the garlic.
3. Add red pepper flakes to the oil and stir for about 30 to bloom the spice.
4. Increase heat to medium and the drained spaghetti directly to the skillet. Toss to coat in the garlic-infused oil. If mixture seems dry, add pasta water a little at a time until you reach a emulsion.
5. Remove heat. Stir in chopped and, if using, zest. Season salt to taste6. Serve with grated cheese on the, if desired.

Tips

• Use high-quality extra-gin olive oil for best flavor.
• Keep gentle to avoid bitter taste; low and slow is.
• Add a splash of the pasta water to emulsify the sauce and it cling to the noodles.

Variations- Add toasted breadcrumbs for a crunchy finish.

• Mix in a handful of wilted spinach or arug for color and freshness.
• Toss in cooked or thinly preserved lemon for coastal twist.