Ingredients for Aglio E Olio
- 1 pound spaghetti
- 1/2 cup plus 1 tablespoon extra virgin olive oil
- 6 cloves garlic, minced
- 1 teaspoon hot red pepper flakes
- 1 tablespoon fresh lemon juice
- Kosher salt, to taste
- 1/2 cup reserved pasta cooking water
- Grated Parmesan or Romano cheese (optional), for serving
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How to Make Aglio E Olio
- Bring a large pot of salted water (about 6 quarts) to a rolling boil. Add 1 tablespoon of olive oil to the water.
- Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- 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.
- Remove from heat and stir in the remaining 2 cloves of minced garlic, red pepper flakes, and lemon juice.
- Drain the pasta, reserving 1/2 cup of the cooking water.
- Add the drained pasta to the skillet with the garlic mixture. Toss to combine.
- 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.
- Season with salt to taste.
- Serve immediately, topped with grated Parmesan or Romano cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
29g
Carbs
29g
