Aglio e Olio

Aglio e Olio is a classic Italian pasta dish from Naples, which translates to "garlic and oil" in English.

Prep Time Cook Time Total Time Servings
10 mins 15 mins 25 mins 4
Food

Equipments







Ingredients








Instructions

  1. 1 Gather all ingredients.

    Step 1

  2. 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.

    Step 2

  3. 3 While the pasta is cooking, combine olive oil and garlic in a cold skillet.

    Step 3

  4. 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.

    Step 4

  5. 5 Stir red pepper flakes, salt, and black pepper into pasta.

    Step 5

  6. 6 Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.

    Step 6

  7. 7 Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

    Step 7