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Aglio Et Olio

Posted by Fernanda Catalan on
Aglio Et Olio


Kosher salt, to taste, plus 1 teaspoon

1 pound spaghetti

3 cloves garlic, minced

1/2 cup extra-virgin olive oil

Pinch red pepper flakes

2 TBSP chopped flat-leaf parsley

1/2 lemon, zested, optional

Freshly grated Parmigiano-Reggiano, optional




  1. Bring a large pot of cold water to a boil over high heat, then salt it generously
  2. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy (about 8 minutes)
  3. While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet
  4. Warm over low heat, stirring occasionally, until the garlic softens and turns golden (about 8 minutes)
  5. Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water
  6. Add the pasta and the reserved water to the garlic mixture
  7. Mix well
  8. Add the parsley and lemon zest (if using)
  9. Transfer to a large serving bowl or divide amongst 4 to 6 dishes
  10. Serve topped with grated cheese, if desired, and enjoy! 

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