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When I want to make something quick and easy, it’s usually pasta!  Boil some water, throw it in.  Heat up some store brought sauce.  Mix together!  But lately, I’ve been experimenting more and found the most excellent pasta dish that goes great by itself or as a side.  It was on the Barefoot Contessa show on the Food Network and I was floored by how easy it was to make!

Spagetti Aglio E Olio, otherwise known as Spaghetti in Garlic and Olive oil!  So simple and all you need to do is add your protein of choice.  And it makes your house smell simply yummy!

spagetti

Ingredients
Kosher salt
1 pound dried spaghetti, such as DeCecco
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving

Directions
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot.

Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it!

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, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well.

Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Source: Food Network

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