Wednesday, March 13, 2013

Spaghetti Aglio E Olio

Serve 4             Prep: 10 mins               Cook: 20 mins


  • 1 lb dried spaghetti 
  • 2 Tbsp Kosher salt
  • 1/3 cup extra virgin olive oil
  • 8 large garlic cloves, cut into thin silvers
  • 6 anchovy fillets (optional)
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup minced fresh parsley
  • 1 cup freshly grated Parmesan cheese, plus extra for serving (optional)


  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
  2. Mean while, in a large skillet, heat the EVOO, 4 turns of the pan, over medium heat.
  3. Stir in anchovy, if using, break up until melted. Add the garlic and cook, stirring, until lightly golden on the edges, about 2 to 3 minutes.
  4. Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.   Lower the heat and 1 tsp of salt, if you  are not using anchovy; then simmer for about 5 minutes, until the liquid is reduced by about a third.
  5. Add the pasta and toss. Off the heat, add the parsley and Parmesan, if using and toss well.  
  6. allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.
  7. Taste for seasoning and serve warm with extra Parmesan on the side. 

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