Spaghetti Aglio e Olio (Garlic and Olive Oil Pasta)
This quick spaghetti aglio e olio starts with cooked spaghetti tossed together with extra-virgin olive oil and plenty of fresh garlic. I use a whole head of garlic. Crushed red pepper, fresh lemon juice, and parsley add a little heat and brightness. Finish with freshly grated Parmesan for a quick pasta dinner.
Servings 3
Equipment
- 10-12" skillet
Ingredients
- ½ lb cooked spaghetti reserve ½ cup of pasta water; I use Barilla pasta
- 1 head garlic with cloves separated approximately 10-12 cloves
- ½ cup extra virgin olive oil
- ¼ teaspoon crushed red pepper or more to taste
- ½ teaspoon kosher salt to taste
- ¼ teaspoon ground black pepper
- ½ lemon juiced
- splash of dry white wine optional; as needed
- ¼ cup freshly chopped parsley
- freshly grated Parmesan cheese to taste
Instructions
- Peel and thinly slice garlic cloves. (see note below)1 head garlic with cloves separated
- Heat olive oil in a large skillet over medium heat.½ cup extra virgin olive oil
- Add garlic to heated oil and simmer on low for about 5 minutes. You want the garlic to get golden brown not to burn.
- Sprinkle in the crushed red pepper, salt and pepper and heat for 30 seconds. Squeeze in fresh lemon juice and the wine, if using. Heat for another two minutes or so.¼ teaspoon crushed red pepper, ½ teaspoon kosher salt , ¼ teaspoon ground black pepper, ½ lemon, splash of dry white wine
- Using large tongs, toss cooked pasta in the skillet making sure to coat all the strands with the garlic-kissed oil.½ lb cooked spaghetti
- Sprinkle over the fresh parsley and parmesan to serve.¼ cup freshly chopped parsley, freshly grated Parmesan cheese
Notes
Pasta notes:
- Cook pasta in plenty of salted water. You want it to be salty like the sea!
- Reserve 1/2 cup of pasta water to use (save it for the next day!) if you need to create more sauce or for reheating the next day.
