Spaghettini aglio e olio
It might surprise you to know that meat and tomato sauce are not essential components of a good pasta dish. Sometimes, good quality olive oil and fresh garlic are all you need as in the case of pasta aglio e olio.
Servings 4 people
Ingredients
- 1 tablespoon salt
- 175 grams spaghettini (6 oz) or use capellini or regular spaghetti (note that these three require different cooking times)
- 2 tablespoons olive oil (not extra virgin)
- 2 tablespoons butter
- 8 cloves garlic peeled and pounded
- ½ teaspoon chili flakes
- 3 tablespoons chopped parsley
- grated Pecorino to garnish
- lemon juice to garnish optional
Instructions
- In a pot, boil about eight cups of water with the tablespoon of salt.
- Drop the spaghettini into the boiling water and cook until al dente.
- Drain the noodles.
- In a shallow pan, heat the olive oil and butter.
- Add the garlic and cook over low heat for a few minutes until aromatic.
- Spread the pasta in the oil and toss until every strand of noodle is glistening.
- Sprinkle in the chili flakes and two tablespoons of chopped parsley.
- Toss thoroughly to distribute the greens and flakes.
- Optionally, squeeze in the juice of half a lemon and toss.
- Divide the spaghettini among four plates or bowls, garnish with grated Pecorino and the remaining parsley and serve.
