If there was ever a classic Italian dish eaten throughout every region of Italy, it is spaghetti aglio e olio. A pantry meal consisting of ingredients every Italian always has on hand, this pasta dish comes together in the time it takes your pasta to cook.
Though the ingredients are few, this dish is overwhelmingly flavorful and full of texture. This is a must try if you haven’t had it yet – a classic and simple Italian dish that you’ll make again and again.
Spaghetti Aglio, Olio e Pepperoncino
- 1 lb spaghetti
- 1/2 cup extra virgin olive oil
- red pepper flakes to taste
- 6 cloves garlic, sliced thinly
- 1/2 cup fresh parsley, minced
- Bring a large pot of water to a boil and salt generously.
- When the water is at a simmer, begin your sauce. In a large frying pan on NO heat, add the extra virgin olive oil, garlic and half the parsley. Mix and let sit without cooking,
- When the water is boiling, add your spaghetti and cook for about 5 minutes. Once you add your pasta, turn the heat onto a medium or medium low heat and begin to gently cook the oil, garlic and parsley.
- After 5 minutes, the oil should be bubbling and the garlic should be fragrant. Continue to cook until the garlic is golden, but soft. Transfer your pasta into the frying pan and toss to combine with the sauce. Add one cup of pasta water and cook until all of the liquid has absorbed into the sauce and until the pasta is cooked to your liking. If the water has absorbed but you want your pasta to be softer, just add more pasta water and continue to cook on a low heat.
- Add in remaining parsley and toss to combine. Enjoy immediately.