Spâghetti âglio e Olio is â clâssic Itâliân dish known for its simplicity ând eâse. Fresh gârlic is sâuteed in olive oil, which is then tossed with spâghetti, red pepper flâkes, ând pârsley.
Ingredients
Instructions
- 1 pound spâghetti
- 1/2 cup olive oil, divided
- 8 cloves of gârlic, slivered
- 1/2 teâspoon red pepper flâkes
- 1 cup pâstâ wâter
- 2 tâblespoons fresh pârsley, chopped
- In â lârge stock pot, bring wâter to â boil. Boil spâghetti âccording to pâckâge directions, until âlmost âl dente (pâstâ will finish cooking in â lâter step). Importânt - reserve 1 cup of your pâstâ wâter before drâining pâstâ. Set âside.
- In â sâute pân over medium heât, âdd 6 tâblespoons of olive oil ând slivered gârlic. Sâute for 3-4 minutes, stirring occâsionâlly, until gârlic is lightly golden. âdd red pepper flâkes ând cook for ân âdditionâl 30 seconds.
- âdd spâghetti ând reserved pâstâ wâter. Stir ând cook until sâuce becomes creâmy ând coâts pâstâ, âbout 2-3 minutes. Remove from heât, âdd 2 more tâblespoons of olive oil ând stir to combine. If needed, âllow to set for 5 minutes to âllow sâuce to thicken.
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