Spaghetti Aglio e Olio – Chef’s recipe

Spaghetti Aglio e Olio (“spaghetti with garlic and oil” in Italian) is a traditional Italian pasta dish.

The main ingredients of this pasta dish are lightly sauteed minced garlic with olive oil, sometimes with the addition of dried red chili flakes, and toss with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan. Anyway, some traditional recipes, cheese should not be added.

Ingredients

• Coarse salt
• Spaghetti
• Extra-virgin olive oil
• 8 cloves garlic, 4 thinly sliced and 4 minced
• 1 teaspoon dried red pepper flakes (Optional)
• 1 lemon, zested and juiced
• Fresh flat-leaf parsley leaves
• Parmesan cheese –grated

Method

1. Boil a large pot of salted water. Cook pasta until very al dente. Reserve 2 cups pasta water. Drain pasta.
2. Heat a skillet over medium heat.
3. Add in garlic slices, cook until lightly golden. Remove and drain with paper towel and set aside.
4. Saute minced garlic (with red pepper flakes-optional) with olive oil until fragrant and just beginning to color (do not let turn golden). Whisk in pasta water and simmer 2 minutes. Add pasta and cook until liquid is reduced.
5. Remove from heat, add lemon zest and juice, and stir to combine.
6. Stir in parsley, drizzle with more olive oil, and top with garlic slices.
7. Serve with Parmesan cheese.