Aglio e Olio (Spaghetti with Oil & Garlic)
Almost too easy.
Servings: 4
Ingredients:
1 lb. spaghetti (or similar pasta of your choice)
1 cup olive oil
10 cloves garlic, sliced very thin
Crushed red pepper to taste (optional)
1/4 cup fresh parsley, chopped (optional)
Salt to taste
1/4 cup Locatelli Pecorino Romano cheese for garnish (optional)
In a large pot, start boiling water for your pasta.
Coat large skillet with olive oil. Set heat to between low and medium.
Once oil is hot, add garlic to skillet. Cook until very lightly golden brown - just toasted. Be sure not to burn the garlic. If you like your pasta a little spicy, sprinkle some crushed red pepper flakes into the oil as your garlic is browning.
Once water starts boiling, salt heavily, and add pasta. (See recipe: How to Cook Pasta Al Dente)
Turn the heat off on the pan with oil and garlic so the garlic doesn’t continue to cook. As pasta is cooking, with the heat still off, ladle a few ladle fulls of pasta water into the pan.
Using tongs, start adding your cooked pasta into your sauce. DO NOT drain your pasta. Lightly fold pasta into your sauce until fully coated.
Fold in chopped parsley, if you’re using it.
Finally, add Locatelli cheese (if you’re using it) to the pasta and incorporate.
Serve on individual plates/pasta dishes.
Notes:
Make sure to read instructions on al dente cooking time for fresh vs. dried pasta. Other pasta’s we think work for this dish: angel hair or linguini. Any “twirling” pastas that aren’t too thick.
GoodCooking Picks:
Favorite Pasta Bowls: Spode Heritage Pasta Bowl
Favorite Pecorino: Ambriola Locatelli Grated Pecorino Romano Cheese
