Monday, March 25, 2013

Spaghetti Aglio e Olio

Sometimes its harder to keep it simple and show restraint. This simple garlic and oil sauce will have you eating it straight out of the pan.    

1 1/2 cup - Pasta Water
1 lb - Spaghetti
1/3 cup - Olive oil
8 - Garlic cloves (sliced thin)
1/2 tsp - Crushed Red Pepper Flakes
1/2 cup - Parsley (minced)
1 cup - Parmigiano Reggiano (grated, plus extra for serving)
Kosher salt

1) Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
2) Heat the olive oil over medium heat in a saute pan - add the garlic and cook for 2 minutes, stirring frequently.
3) Add the red pepper flakes and cook for 30 seconds. 
4) Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes.
5) Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmigiano and toss well.

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