Aglio E Olio Recipe

Ingredients for Aglio E Olio

• Spaghetti
• Extra Virgin Olive Oil
• 6 cloves garlic, minced
• Hot Red Pepper Flakes
• Lemon, Juice Of
• Kosher Salt

How to Make Aglio E Olio

1. Bring a large pot of salted water (about 6 quarts) to a rolling boil. Add 1 tablespoon of olive oil to the water.
2. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
3. While the pasta cooks, heat 1/4 cup of olive oil in a large skillet over low heat. Add 4 cloves of minced garlic and cook, stirring frequently, until fragrant and lightly golden (about 2-3 minutes). Do not brown.
4. Remove from heat and stir in the remaining 2 cloves of minced garlic, red pepper flakes, and lemon juice.
5. Drain the pasta, reserving 1/2 cup of the cooking water.
6. Add the drained pasta to the skillet with the garlic mixture. Toss to combine.
7. Add 2 tablespoons of the reserved pasta water and remaining 1/4 cup olive oil to the skillet. Cook over medium heat for 1 minute, tossing constantly, until the pasta is well coated and heated through.
8. Season with salt to taste.
9. Serve immediately, topped with grated Parmesan or Romano cheese (optional).