Spaghetti Aglio e Olio - Spaghetti with Garlic and Olive Oil

Italian Aglio e Olio spaghetti in olive oil and garlic

Spaghetti Aglio e Olio - Spaghetti with Garlic and Olive Oil

This dish can be made in the time it takes to boil the spaghetti. It's a makes for a great weeknight meal or the premi (fist) coarse for a fancy Italian dinner. Be sure to use the best imported Italian spaghetti, extra-virgin olive oil, and pecorino-romano cheese you can find.

5 from 1 vote

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Course: Appetizer, Lunch, Main Course

Cuisine: Italian, Mediterranean, Southern Italy

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

Large pot
Large heavy skillet or wok
Colander

Ingredients

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

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Instructions

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.

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