Spaghetti aglio e olio (Spaghetti with garlic and olive oil) - one of the most famous pasta dishes from the Italian cuisine. Super easy pasta recipe with garlic, chilli, parsley and parmesan and olive oil. Printable Version: https://www.thecookingfoodie.com/recipe/Spaghetti-Aglio-e-Olio-Recipe More Recipes: Mushroom Risotto: http://bit.ly/MushroomRisottoTCF Greek Moussaka: http://bit.ly/MoussakaGreek Crispy Roasted Potatoes: http://bit.ly/RoastedCrispyPotatoes Shepherd's Pie: http://bit.ly/ShepherdsPieTCF Parisian Gnocchi: http://bit.ly/ParisianGnocchi Garlic Parmesan Dinner Rolls: http://bit.ly/GarlicRolls Garlic Shrimp: http://bit.ly/GarlicShrimpRecipe FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ My favorite kitchen equipment: https://www.amazon.com/shop/thecookingfoodie Ingredients: 300g (10.5oz) spaghetti 4 garlic gloves 1 red chili pepper 1/4 bunch fresh parsley 1/3 cup extra virgin olive oil Salt Black pepper Directions: 1. Slice garlic cloves, chili pepper and chop parsley. 2. Bring large pot of water to a boil. Add 1 tablespoon salt. Add the spaghetti and cook according to the directions on the package. 3. Meanwhile make the sauce: to a large, cold skillet add olive oil, slices garlic cloves and chili. Cook over medium-low heat, stirring frequently, until the garlic just begins to turn golden on the edges. don't overcook! 4. Set aside 1 cup of the pasta cooking water before you drain the pasta. 5. Add the drained pasta to the skillet, sprinkle with salt, freshly ground black pepper and stir. Add the cooking water and stir until combined. Turn the heat off, add the parsley and give a last stir. 6. Transfer to a plate and serve with parmesan.

making this rn, wonder how it’ll go

  • @ksynwa
    3•2 years ago

    I always cock this up. Maybe because I don’t have access to parmesan cheese. Good luck to you.

  • @FrickAndMortar
    1•11 months ago

    I make this dish but my recipe calls for some lemon juice - this is the advice given in the recipe I follow, which I think are words to live by:

    Toss the garlic into the oil and gently, constantly stir it until it starts to turn golden. Cook the garlic for too little and its flavor won’t infuse into the oil, but cook it too long and you’ve got bitter, burnt garlic. It’s a balancing game and once garlic starts to go, it goes fast, so be super attentive for this step.