Spaghetti Aglio e Olio
Growing up I never appreciated this classic dish as much as I do now. What I did appreciate back then was the bread I used to soak up all the extra oil left in my bowl.
Serves: 4
Recipe by: Mark Calaminici | Food Loves Company
Ingredients
1 lb spaghetti, reserve ¼ cup of pasta water
4 cloves garlic, thinly sliced
3 tbsp parsley, finely chopped
¼ cup cup extra virgin olive oil,
Method
1. Cook the spaghetti in a large pot of boiling salted water. Remove pasta 2 minutes before done, as you will finish cooking the pasta with the garlic and extra virgin olive oil. Reserve 1/4 cup of pasta water.
2. In a large frying pan over low-medium heat, heat extra virgin olive oil. Add garlic and saute until lightly browned and tender. Add a ladle full of pasta water and cook it down a bit. Add spaghetti and finish cooking, mixing and tossing, adding more pasta water, if needed.
3. Just before serving add parsley and remove from heat. Toss to incorporate all ingredients.
Until next time, ciao!
Music by @epidemicsound
______________________________
Instagram: @foodlovescompany
Facebook: foodlovescompany
Twitter: @foodlovesco