AGLIO e OLIO Pasta recipe

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Spaghetti  Aglio e Olio

                            Pasta dish

Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; "spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish coming from Naples.

The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.

Many New York Italian-Americans refer to the dish as "alla-ul" due to the influence of Southern Italian pronunciation in the area.

" Buon appetito."

Ingredients For 4 Serving

• Kosher salt
• 1 pound dried spaghetti
• 1/3 cup good olive oil
• 8 large garlic cloves, cut into thin slivers
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions

• Prep
  10 m
• Cook
  10 m
• Ready In
  20 m

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
3. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Footnotes

• Use Italian pasta for best results. 
• Substitute pecorino Romano  for the Parmesan cheese  if desired.