Aglio e Olio I Ingredients

1 pound dry pasta 1/2 cup extra-virgin olive oil 1 1 Tbs garlic, finely chopped 1 Tbs parsley, finely chopped 1/4 tsp red pepper flakes 1 freshly grated cheese f salt Directions

1.

Cook pasta al dente. 2. Put the olive oil and the garlic in a large skillet over a medium heat. 3. When the garlic begins to change color add the parsley, red pepper flakes, and salt 4. Stir well and remove from heat. 5. When the pasta is cooked, return the skillet to a low heat. 6. Drain the pasta and add it to the skillet. 7. Toss until the pasta is well coated with sauce. 8. Serve at once with freshly grated cheese. Note: The classic pasta is spaghettini, but you may also use spaghetti or angel hair pasta. s

350 grams of spaghetti (thick spaghetti or vermicelli is better) 10 tablespoons of o olive oil 3 garlic cloves peeled and smashed a little with the side of the knife hot little pepper (if desired) fresh parsely

salt
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How to make it 9. 10. 11. Brown the garlic and hot pepper in olive oil, add salt. wash and mince the parsely and keep it aside cook the spaghetti in hot salted water, drain them and add them to the oil and garlic mixture 12. saute' add the minced parsely and serve hot! a

1 lb spaghetti, , pasta (uncooked) 3 teaspoons salt s 1/2 cup reserved pasta water w 7 tablespoons extra virgin olive oil, , divided 4 tablespoons fresh minced garlic, , divided 1 teaspoon d dried red pepper flakes 1/4 cup chopped parsley p 2 teaspoons f fresh lemon juice 1/2 cup grated p parmesan cheese salt and black pepper s
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Directions: Prep Time: 10 mins Total Time: 20 mins 13. 1 Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the spaghetti and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water. 14. 2 Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet. 15. 3 Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown

(about 6-8 minutes) remove from heat and stir in the remaining 1 tablespoon minced garlic, crushed red pepper flakes, parsley, lemon juice and about 2 tablespoons of pasta cooking water; mix to combine. 16. 4 Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water. 17. 5 Add in the garlic mixture; toss well to combine. 18. 6 Season with more black pepper and salt to taste if desired. 19. 7 Serve immediately with grated Parmesan cheese. 20. 8 Delicious!

Read more: http://www.food.com/recipe/pasta-with-garlic-and-oil-aglio-eolio-159894#ixzz1D3TcZRwb