Recipe: Perfect Spaghetti with garlic and olive oil

Spaghetti with garlic and olive oil. Learn how to make Garlic Spaghetti (Spaghetti Aglio e Olio)! The Naples classic of spaghetti all'aglio, olio e peperoncino—spaghetti tossed with extra-virgin olive oil in which a bit of garlic and red chile pepper (either dried or fresh) have been sauteed—is one of the simplest, quickest, and yet most satisfying, pasta dishes of all. Spaghetti tossed in sauteed garlic, olive oil, red pepper flakes, and fresh parsley.

When you are too tired to even think about fixing dinner, this is what you whip up. I have heard that many chefs during cooking. Add the olive oil and garlic to a large cold sauté pan. You can cook Spaghetti with garlic and olive oil using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Spaghetti with garlic and olive oil

1. You need 1 of 16 ounce package of spaghetti.
2. It's 1/4 cup of extra virgin olive oil.
3. You need 4 of garlic cloves thinly sliced.
4. You need 1/2 cup of chopped fresh parsley.
5. It's 1/4 tsp of crushed red pepper.
6. You need 1/2 cup of pasta water.
7. Prepare 1/2 cup of freshly grated parmesan cheese.
8. You need 1 of salt & pepper.

Add the chile flakes and cook for another minute. Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley..on the classic spaghetti aglio e olio (spaghetti with garlic and olive oil), green garlic replaces the traditional pungent cloves and lends a more delicate garlic flavor. Heat the olive oil, garlic and thyme into a saucepan over medium heat until hot.

Spaghetti with garlic and olive oil instructions

1. Cook spaghetti according to the package..
2. While pasta is cooking. Heat Olive oil in a deep sauce pan over medium heat.
3. When oil is hot add garlic and crushed red pepper. And cook for 2 minutes.
4. When pasta is cooked. Drain it and add it to the oil and garlic. Toss to coat the pasta with the oil.
5. Season with salt & pepper. Add parmesan cheese, pasta water, and parsley. Toss to combine.
6. Plate and serve with crusty Italian bread.

Pour the warm oil over the spaghetti and stir. My favorite spaghetti is with roasted tomatoes, garlic, olive oil and red pepper flakes. It's basically the topping for bruschetta, but mixed in with spaghetti instead of on top. This pasta dish using garlic and olive oil can be made with even the emptiest of refrigerators. Get the recipe on Food & Wine.