Spaghetti Aglio e Olio is a traditional Italian pasta dish from southern Italy. Aglio e Olio in Italian means garlic and olive oil, a simple, light and delicious vegetarian recipe, and its preparation does not take more than a few minutes. It is basically pasta or pasta with olive oil sauce with garlic and some cheese, basil or parsley can be added according to taste.
Ingredients:
- Pasta
- 6 garlic cloves, finely chopped
- Half a cup of olive oil
- Salt and freshly ground black pepper to taste
- cup fresh Italian parsley, chopped
- 1 cup finely grated Parmigiano-Reggiano cheese (or any other sharp cheese)
- 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 12 minutes. Drain and transfer to a pasta bowl.
- Combine garlic and olive oil 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 black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
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