Spaghetti Aglio e Olio Best Family Recipes

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Spaghetti Aglio e Olio. The Spaghetti Aglio e Olio is among the favorite recipes with this blog. You can try making Spaghetti Aglio e Olio recipes at home for your happy family. Thus for you personally housewives, create tasty, delicious and wholesome dishes. Good Luck.

Spaghetti Aglio e Olio

"No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly."

Ingredients :

1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
1/2 cup olive oil
1/4 teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
1/4 cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

Instructions :

Prep : 10M	Cook : 4M	Ready in : 32M

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Notes :

It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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