Search for:
Italian Food
Cooking

Ina Garten’s 5-Star Spaghetti Aglio e Olio | Barefoot Contessa | Food Network



Ina’s spaghetti with garlic and olive oil is one of the simplest and best Italian pastas you can make!
#InaGarten #BarefootContessa #FoodNetwork #SpaghettiAglioEOlio
Subscribe to Max to stream more #BarefootContessa! #StreamOnMax
Get the recipe ▶ https://foodtv.com/44e8x7r
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Spaghetti Aglio E Olio
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 10 min
Inactive: 5 min
Cook: 20 min
Yield: 4 servings

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.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork

Ina Garten’s 5-Star Spaghetti Aglio E Olio | Barefoot Contessa | Food Network

33 Comments

  5. LAYRA DSOUZA

    I've learned so many valuable cooking tips from your videos. Thank you for sharing your knowledge. I was wondering if you could share a video of you cooking with KHAL

  6. Truth Seeker

    I tried this with two changes: I used anchovy filet that I cooked in the olive oil and added thinly sliced fresh red pepper. Amazing

  7. vinny4257

    My family makes this every year for our Christmas eve feast. My grandfather likes it with toasted walnuts and black olives. Its absolutely delicious and in our family, the spicier the better!

  8. Susan Harvard

    I love the grounded reality of this channel!!!, Despite the recession, I'm so happy withdrawing $60K weekly profit out of my investment I can now afford anything and also support Food Banks here in Louisiana

  9. Debbie Reilly

    Mmmm looks amazing Thank you for sharing Ms Ida have a blessed day stay safe and healthy. This is a easy recipe I'm going to make yummy. 😋😋😋🙏❤🙏❤🙏

  11. J Prevatt

    Oh good, the recipe is in the description box ❤
    Love this, I'm such a pasta girl 💝🧄🍝🌱🌶️

  13. Mathew

    Ma che fai! No cheese in this riceta! "I like a little heat." Madonna. The dish is called aglio e olio e peperoncini.

  14. Mathew

    Ma che fai! No cheese in this riceta! "I like a little heat." Madonna. The dish is called aglio e olio e peperoncini.

  15. Leslie A

    For people who can't digest garlic, substitute garlic infused olive oil and skip the fresh garlic.

  17. Jojo Ciara

    Seems like a lot of water added..this is a traditional dish on our family, but only a little pasta water, ..there's a reason it is called oil and garlic

  18. Tudor Conducta

    All good, but the Italian original doesn’t add cheese. This is supposed to be a light, ‘clean’ tasting pasta dish. Not creamy from all the melted cheese

  21. Judy Chen

    Never use the strainer to drain out your pasta. Your pasta will become cold and hard. Always use a pair of tongs to pull out your pasta. The heat and pasta water helps to emulsify your sauce.

  24. musicallday

    This looks great. I would probably just scale back all ingredients and only make it for 3/4 lb of pasta (12oz) instead of a full pound. I feel like that amount of pasta always turns out perfect, whereas a pound of pasta is a lot to toss and deal with 🙂

  30. Attila - character actor/filmmaker

    🤢 it was okay until you put the plastic fake cheese in there. Well I can tell this person's not actually Chef they know nothing about cooking. Oh my God. Don't let any Italian chef see this video! It'll be the end of them.

  32. Ash the Viking

    This is my go to pasta dish. Cheap, easy and every bit as good as any pasta dish out there. Some people use anchovies during the solstice/christmas time – absolute banger of a change up. Make sure to workout this one will make ya fat & happy.🤏
    Might be the all time best dish for the dollar.🤗

Write A Comment