This is an easy dish to make when you haven't gone to the market yet, or just need a break from fish or meat entrees. It uses simple ingredients that can be easily found in your kitchen.
Spaghetti Aglio è Olio
Makes 4 servings
For the pasta:
1 pound of spaghetti pasta
For the aglio è olio sauce:
¼ cup olive oil
3 cloves garlic, peeled and smashed
1 teaspoon dried pepper flakes
¾ cup of Parmesan cheese, shredded
¼ cup of Pecorino Romano cheese, shredded
¼ cup of fresh Italian parsley, coarsely chopped (excluding stems)
Pinch of kosher salt
Spaghetti Aglio è Olio (ph This is Italian)
Making the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions for al dente, reserving 1 cup of pasta water before draining.
Making the Aglio è Olio:
Heat a large skillet over medium high heat. Add the olive oil and continue to heat. Reduce the heat to low and add the garlic, stirring often until lightly golden, about 3 minutes.
Add the pepper flakes and remove from the heat until the pasta is ready.
Heat the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the pan with the oil.
Sprinkle the bare pasta with the Parmesan cheese and the parsley (reserving some parsley to garnish each dish).
Toss well to coat the pasta and form a creamy sauce. Adding additional pasta water as needed to help keep moist.
Using tongs or fork, plate each serving. Sprinkle with the Pecorino cheese and remaining parsley.