Spaghetti Aglio e Olio — Damn Delicious

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Spaghetti Aglio e Olio

A quintessential pasta dish you can make on any weeknight in less than 30 minutes using just a handful ingredients that you probably have on hand! It is packed with so much flavor, and it is amazingly garlicky without being too overpowering. Serve with wine and crusty garlic bread!

Remember that episode in FRIENDS when Rachel messes up the trifle?

But Joey ended up eating everyone’s plates and says, “What’s not to like? Custard, good. Jam, good. Beef, GOOD!”

Well, I kind of have to say the same thing here.

Pasta, good. Toasted breadcrumbs, good. Garlic, good. Parmesan cheese, GOOD!

I mean, there are only good things here.

Including a thin, creamy pasta sauce made with pasta water, freshly grated Parmesan cheese, garlic, and all the pan drippings.

It also doesn’t require a ton of ingredients so you can make this on any given weeknight.

Just don’t forget the extra Parmesan cheese that goes right on top for serving.

That’s almost as crucial as the crusty garlic bread and wine that should be served here.

Spaghetti Aglio e Olio

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A quintessential pasta dish you can make on any weeknight in less than 30 minutes using just a handful ingredients that you probably have on hand! It is packed with so much flavor, and it is amazingly garlicky without being too overpowering. Serve with wine and crusty garlic bread!

Ingredients:

  • 8 ounces spaghetti
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 cup fresh French style breadcrumbs
  • Kosher salt and freshly ground black pepper
  • 4 large cloves garlic, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup freshly grated Parmesan, divided
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
  3. Heat remaining 4 tablespoons olive oil in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until garlic is golden, about 2-3 minutes.
  4. Add pasta, 3/4 cup Parmesan and 1/2 cup reserved pasta water. Cook, stirring constantly, and add remaining water as needed, 1 tablespoon at a time, until cheese has melted and desired consistency is reached.
  5. Serve immediately with breadcrumbs, garnished with remaining Parmesan and parsley, if desired.

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