Naples has historically been a less prosperous city in Italy. This dish from the region reflects that with just a few ingredients sourced locally- whatever was on hand. Albeit minimalist, those ingredients combine to create a dish that is not only loved everywhere in Italy but is a staple of Italian restaurants worldwide.
Spaghetti Aglio e Olio – Spaghetti with Garlic and Olive Oil
- Large pot
- Large heavy skillet or wok
- 1 lb Dried imported spaghetti
- 2 tbsp Salt
- ⅓ cup Good extra-virgin olive oil
- 8 cloves Garlic, slivered
- ½ tsp Crushed red pepper flakes
- ½ cup Parsely, minced
- 1 cup Pecorino Romano cheese, grated
- 1 cup Parmesan cheese, grated for serving
- Bring a large pot of water to a boil. Add 2 tbsp salt and spaghetti. Follow cooking directions on the box. Before draining, reserve 1 cup pasta water. Drain and mix in a little olive oil to keep from sticking.
- While spaghetti is finishing, heat olive oil over medium heat in a large skillet or wok big enough to hold the pasta. Add garlic and cook 2 minutes to turn it golden brown. Don't burn! Add red pepper flakes and cook 30 seconds more. Add reserved pasta liquid and bring to a boil. Turn heat to low, add salt, and simmer until liquid is reduced by a third.
- Add spaghetti to skillet/wok and toss. Remove pan from heat and add parsley and Pecorino cheese. Mix thoroughly and let rest for 5 minutes to absorb the sauce. Adjust salt and serve warm with parmesan cheese on the side.