About This Recipe
Spaghetti Aglio e Olio (Italian for "garlic and oil") pairs well with grilled chicken and a fresh salad. Make sure to use a high quality olive oil for best flavor.
6 tablespoon extra virgin olive oil, divided
4 tablespoon minced fresh garlic about 8 cloves, divided
½ teaspoon salt
¼ cup minced fresh Italian parsley
2 teaspoon fresh lemon juice
¾ teaspoon crushed red pepper flakes
Shredded Parmesan cheese to taste
Salt and pepper to taste
1 pound cooked spaghetti with ½ cup cooking liquid reserved
Instructions
Ingredients
Cook spaghetti according to the directions on the package. Drain, reserving ½ cup of the cooking liquid, and return spaghetti to cooking pot.
While cooking spaghetti, cook 3 tablespoons olive oil, 3 tablespoons garlic and ½ teaspoon salt in a non-stick skillet over low heat for about 10 minutes. The garlic will foam and turn golden brown.
In a small bowl stir together the remaining 3 tablespoons olive oil, remaining 1 tablespoon fresh minced garlic, parsley, lemon juice, red pepper and 2 tablespoons reserved pasta cooking liquid. Stir mixture into spaghetti.
Stir cooked garlic into spaghetti and toss together. Add salt and pepper to taste. Add remaining reserved cooking liquid to thin the sauce to desired consistency. Sprinkle with shredded Parmesan cheese to taste.