Spaghetti Aglio e Olio

Spaghetti aglio e olio is a deliciously simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 755 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 pound uncooked spaghetti
• 1 cup finely grated Parmigiano-Reggiano cheese
• 6 cloves garlic, thinly sliced
• 0.5 cup olive oil
• 0.25 cup chopped fresh Italian parsley
• 0.25 teaspoon red pepper flakes, or to taste

Recipe Instructions

Step 1

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Step 2

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 10 to 12 minutes. Drain and transfer to a pasta bowl.

Step 3

While the pasta is cooking, combine olive oil and garlic 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. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

Step 4

Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.