Recipe: Spaghetti aglio e olio
Spaghetti aglio e olio is one of my favorite quarantine meals so far. It’s easy, quick, and requires a minimal number of ingredients that you already have at home.
This is a classic Italian dish made with garlic, olive oil, parsley, and parmesan cheese. You can adjust the recipe or add additional toppings according to your preference.
This recipe serves 1, but feel free to multiply it.
Spaghetti Aglio e Olio
Spaghetti aglio e olio is a traditional Italian pasta dish from Naples
- 60 grams spaghetti (uncooked)
- 5 cloves garlic (thinly sliced)
- 3 tbsp olive oil
- 2 tbsp parsley
- 1/4 cup parmesan cheese
- lemon
- salt & pepper to taste
- red chili flakes
- pasta water
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl
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Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Add salt, pepper, and red chili flakes. Cook and stir until garlic is golden brown, about another 5 minutes.
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Add cooked spaghetti to the garlic and stir well. If required, add pasta water.
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Sprinkle parsley and parmesan cheese; stir until combined.
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Add a squeeze of lemon right before serving. Serve with additional parmesan and parsley.
