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Spaghetti with Garlic and Olive Oil

Serves 4
Time 15 min
This dish is typically called Spaghetti Aglio e Olio, named after the garlic and olive oil that flavor it. In this traditional and timeless Italian production, you toss hot pasta with lots of garlic sautéed in extra virgin olive oil, seasoned with a little crushed red pepper and finished with grated Pecorino Romano cheese. Serve with a mixed salad, crusty bread and your favorite light red wine.
Ingredients
  • 1 pound dried spaghetti
  • 5 tablespoons extra-virgin olive oil
  • 8 cloves garlic finely chopped
  • 1/4 teaspoon crushed red chile flakes (optional)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup grated Pecorino Romano cheese
  • Salt and pepper to taste
Method

Bring a large pot of salted water to a boil; add spaghetti and cook until al dente according to package directions. Reserve 1/3 cup of the pasta cooking water, then drain well.

Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring occasionally, until the garlic begins to lightly brown, approximately 5 minutes. 

Add cooked pasta to the oil along with the reserved 1/3 cup pasta water. Add all but 1 tablespoon of the parsley, half of the cheese, and salt and pepper and toss well. Transfer to a serving plate or bowl, top with remaining parsley and cheese and serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound dried spaghetti
  • 5 tablespoons extra-virgin olive oil
  • 8 cloves garlic finely chopped
  • 1/4 teaspoon crushed red chile flakes (optional)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup grated Pecorino Romano cheese
  • Salt and pepper to taste