Spicy, oily goodness. This delicious Italian recipe for spaghetti aglio e olio is ready in about 15 minutes, serves 4 people.
Made by Véronique
Published at 2016-08-06, this recipe is for 2 persons and takes 15 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Thinly slice the garlic cloves and fresh parsley using a chef's knife and cutting board. Grate the parmesan cheese using a cheese grater.
Fill the large pan with water and bring to a boil. Add in a few pinches of salt to the water. Cook the spaghetti according to the direction on the package. Set aside 1/2 cup of the pasta cooking water before draining it.
While waiting for the pasta to be cooked, heat up the olive oil over low heat in a deep skillet. Add in the thinly sliced garlic and cook it for 5 minutes. Make sure the heat is not too high, otherwise the garlic will be burnt.
All we want is for the garlic to give off its delicious flavors into the olive oil. Turn the heat up to medium-high and add in the reserved pasta water. Let it come to a boil. When the pasta water has been reduced, add as much red chili flakes as you'd like.
Cook for another minute. Drain the pasta and add the spaghetti into the deep skillet with the garlic infused oil. Stir well. Add the grated parmesan cheese and chopped fresh parsley and still well.
Taste, and season with extra salt and/or pepper.
Your email address will not be published. Required fields are marked with *
Since 2014 the tastiest recipes from all over the world! Completely free.
To the content of Ohmydish no rights can be derived in any way.
All rights reserved. Texts on this website may never be copied without permission.
