Spaghetti Aglio e Olio - Step by step recipe instruction

Spaghetti Aglio e Olio

Aglio e olio is a deliciously simple Italian dish of fresh garlic, olive oil, and Parmesan cheese tossed with freshly cooked spaghetti pasta.

Prep

10 mins

Cook

15 mins

Servings

4

Ingredients

  • 1 pound uncooked spaghetti
  • ½ cup olive oil
  • 6 cloves garlic, thinly sliced
  • ¼ teaspoon red pepper flakes, or to taste
  • salt and freshly ground black pepper to taste
  • ¼ cup chopped fresh Italian parsley
  • 1 cup finely grated Parmigiano-Reggiano cheese

Instructions

1

Gather all ingredients.

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.

3

While the pasta is cooking, combine olive oil and garlic in a cold skillet.

4

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.

5

Stir red pepper flakes, salt, and black pepper into pasta.

6

Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.

7

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Originally from allrecipes.com

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