Spaghetti Aglio e Olio
This Spaghetti Aglio e Olio follow the more traditional version of the recipe, but with a few added ingredients to amplify the flavor of the dish!
Ingredients
- 8 oz. Spaghetti
- 5 Garlic Cloves thinly sliced
- 1/4 cup Extra Virgin Olive Oil
- Handful Parsley chopped
- 1 Hot Pepper few thin slices or use hot pepper flakes
- Salt
- Pecorino Cheese optional, for topping
Instructions
- Bring a large pot of salted water to a boil to be used for cooking the spaghetti. Add the spaghetti and cook for two minutes less than the package instructions, or al dente.
- Pour the Sicilian green gold olive oil into frying pan large enough to fit the spaghetti once it is done cooking. Once the spaghetti only has about four minutes left until ready, heat the olive oil over medium to low heat and add in the garlic. Fry the garlic until golden brown, making sure not to burn.
- Once the garlic is slightly golden, add in the hot pepper slices. Add in a half of a ladleful of the pasta water and let fry over low heat until the spaghetti is ready.
- Right before adding in the spaghetti, add in half of the chopped parsley to the garlic and oil pan.
- If draining the pasta, make sure to reserve one cup of the pasta water. If not, use kitchen tongs or tweezers to transfer the spaghetti directly into the garlic and oil pan. Mix together and continue to cook over medium heat. Add in a scoop of pasta water and continue to cook until the pasta has absorbed the water.
- Remove from heat. Serve with a sprinkle of chopped parsley and pecorino cheese. Enjoy!