Spaghetti Aglio e Olio
Nothing says te voglio bene assai to the palate quite like Spaghetti Aglio e Olio (Garlic and Oil), the simplest, but one of the most spectacular, of the Neapolitan dishes. It is often referred as "midnight pasta" due to how quickly it can be made with all pantry staples.
- 1 pound of spaghetti
- 1/3 cup of extra virgin olive oil
- 8-10 large garlic cloves, cut into thin slivers
- 1/2 teaspoon or more of crushed red pepper flakes
- 1/2 cup minced fresh Italian parsley
- 1 cup freshly grated Parmigiano Reggiano cheese, plus extra for serving
- Heat the olive oil over medium heat in a large deep sauté pan. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden brown on the edges – careful not to overcook it. Add the crushed red pepper flakes and cook for about 30-45 seconds more.
- Meanwhile, bring a large pot of water to a boil.Add 2 tablespoons of salt as well as the pasta, and cook one minute less than al dente. Reserve 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt and simmer for approximately 5 minutes until the liquid is reduced by about 1/3.
- Add the strained pasta to the garlic and oil mixture and toss. Remove from heat, add the parsley and Parmigiano and toss well, drizzling with some additional extra virgin olive oil and freshly grated Parmigiano Reggiano, as desired.
- Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm. After plated, add more cheese and crushed red pepper if desired, and a sprinkle of EVOO. Enjoy!