Recipe - Easy Spaghetti Aglio

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Photo: Joanne Giannini, Easy Spaghetti Aglio

1 lb. spaghetti or capellini (do not cut in half)

1 clove of garlic (minced into small pieces)

Olive oil (imported from Italy)


Cook the spaghetti in boiling salted water on stove till done. (I prefer it al dente which means the spaghetti will be a little harder.)


While spaghetti is cooking, cover bottom of pan in medium saucepan with olive oil, add minced garlic and sauté over medium-low heat.


Cook and stir garlic till it becomes pale gold, about 6 minutes. Do not overcook or it will turn brown.


When spaghetti is cooked, drain in a strainer over kitchen sink. Transfer spaghetti to a large pasta bowl and pour cooked olive oil and garlic mixture on top. Careful it will be hot.


Sprinkle hot pepper flakes, fresh parsley and grated Parmesan cheese on top to finish.


Before serving, sprinkle olive oil on top lightly. Serve hot...

Refrigerate left overs.


*    Option…you may add 3 chopped anchovies to garlic and oil mixture before you sauté.

*    Option…you may slice black olives into garlic and oil before you sauté.