Spaghetti with Garlic and Olive Oil
Aglio e olio, Italian for garlic and oil, could not be simpler or better. This sauce, just garlic, olive oil, and parsley, sometimes includes crushed red pepper, an essential ingredient by some counts. If desired, add 1⁄4 teaspoon crushed red pepper and see for yourself.
Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy
- 1⁄2 cup virgin olive oil
- 1 Tbsp. finely minced garlic
- 2 Tbsp. finely chopped flat-leaf parsley
- 1⁄2 tsp. salt
- 1 lb. spaghetti, cooked
- In a large saucepan gently cook the garlic and optional red pepper flakes in the olive oil until the garlic is soft and barely golden. Add the parsley and salt and remove the pan from the heat.
- Toss pasta with the sauce and serve immediately.