Spaghetti: 500g 1/2 cup olive oil. 6 cloves of thinly sliced garlic Smoked chicken sliced chunky crushed red pepper flakes black pepper Salt fresh basil Parmigiano-Reggiano
Directions
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian basil and half of the Parmigiano-Reggiano cheese; toss until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
I added an extra 3 large cloves of garlic plus a lot of red pepper flakes , could also use less olive oil if you prefer it lighter .. enjoy !!
monty_kurns
I like making it with blackened chicken. It’s such a savory dish and I absolutely love it!
Baconfatty
Looks tasty! Not a fan of red pepper flakes in pasta dishes with no sauce (textural thing). I started using a drizzle of Calabrian chili oil, sfg!
3 Comments
Spaghetti Aglio E Olio Ingredients
Spaghetti: 500g
1/2 cup olive oil.
6 cloves of thinly sliced garlic
Smoked chicken sliced chunky
crushed red pepper flakes
black pepper
Salt
fresh basil
Parmigiano-Reggiano
Directions
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian basil and half of the Parmigiano-Reggiano cheese; toss until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
I added an extra 3 large cloves of garlic plus a lot of red pepper flakes , could also use less olive oil if you prefer it lighter .. enjoy !!
I like making it with blackened chicken. It’s such a savory dish and I absolutely love it!
Looks tasty! Not a fan of red pepper flakes in pasta dishes with no sauce (textural thing). I started using a drizzle of Calabrian chili oil, sfg!