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Spaghettini Aglio Olio




Source of Recipe


ROCCO’S ITALIAN-AMERICAN


List of Ingredients




Serves 4
1 pound spaghettini
3 tbsp extra-virgin olive oil
6 to 8 cloves garlic, peeled and smashed
2 tablespoons minced Italian flat-leaf parsley,
Pinch of red pepper flakes
Salt and freshly ground black pepper


Recipe



Bring a 6-quart pasta pot of water to boil over high heat and add 2 tablespoons of salt. Add the spaghettini and stir well.

Try to time it so that the garlic is done when the pasta is al dente. While the pasta cooks, heat a 10-inch sauté pan over medium heat and add the olive oil. Add the garlic and cook until it is golden brown, taking care not to let the garlic get too dark, about 2 minutes. When the garlic is light brown, crush them with the back of a spoon, then add the parsley and red pepper flakes. Drain the pasta and add it to the sauté pan with about a quarter cup of the cooking liquid. Toss, season with salt and pepper, and serve right away in warm bowls.