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Post by Portiaami on Jun 30, 2020 17:25:41 GMT
SPAGHETTI AGLIO E OLIO www.jamesbeard.org/recipes/spaghetti-aglio-e-olioIngredients 1 pound spaghetti Kosher salt 1/3 cup extra-virgin olive oil 5 garlic cloves, finely minced 1/2 teaspoon crushed red pepper flakes (or to taste - can omit) Freshly ground black pepper 1/4 cup chopped flat leaf Italian parsley Method In a large pot, cook the spaghetti in plenty of boiling salted water until just tender but still bitey—as the Italians say, al dente. Reserve 1/4 cup pasta water before draining. Meanwhile, in a large sauté pan, heat the best olive oil you have on hand until warm and it starts to shimmer. Add the chopped garlic (this may sound like a lot, but it is the garlic that makes the dish) and 1 teaspoon kosher salt. Turn off heat and let them soak in the warm oil. Optional: stir in red pepper flakes when you add the garlic. Drain the spaghetti well, and toss it with the oil and 1/2 teaspoon freshly ground black pepper. Warm the pasta over medium heat and stir in pasta water until thickened. Add parsley if desired. Don’t serve cheese with this. The distinctive and complementary flavors of the oil and garlic are all you need.
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1,489 posts
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Post by Portiaami on Jun 30, 2020 17:36:50 GMT
Spaghetti Aglio E Olio is a long time favorite in our house.
I have never added cheese, though many recipes for Aglio E Olio call for it. It's too overpowering imo and takes away from the garlic and olive oil flavor.
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Post by rballone on Jul 5, 2020 6:25:53 GMT
Love it!
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1,489 posts
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Post by Portiaami on Jul 6, 2020 2:26:13 GMT
Me,too! Delizioso!
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