Spaghetti Aglio e Olio

Name: Spaghetti Aglio e Olio
Total time: 1200 s
Yield: 3-4 servings
Cuisine: American
Ingredients: 1 pound - thin spaghetti 🍝; 1-2 tbsp - kosher salt 🧂🧂; 2/3 cup - extra virgin olive oil 🛢; 6-10 cloves - garlic, sliced; 2 tsp - red chili pepper flakes 🌶🌶; 1 - lemon 🍋, squeezed (3-5 tbsp juice); 2 cups - heirloom tomato 🍅🍅, cut in half (1 pint); 1/2 cup - fresh parsley ☘, minced; 3-4 quarts - water (12-16 cups) 💧💧💧💧

E Y @thefaithfulpig

Inspired by scheckeats.com/spaghetti-aglio-e-olio/. Modified by me.

E Y @thefaithfulpig

Inspired by scheckeats.com/spaghetti-aglio-e-olio/. Modified by me.

Saved

Ingredients

15-20 mins

3-4 servings

1 pound- thin spaghetti 🍝
1-2 tbsp- kosher salt 🧂🧂
2/3 cup- extra virgin olive oil 🛢
6-10 cloves- garlic, sliced
2 tsp- red chili pepper flakes 🌶🌶
1- lemon 🍋, squeezed (3-5 tbsp juice)
2 cups- heirloom tomato 🍅🍅, cut in half (1 pint)
1/2 cup- fresh parsley ☘, minced
3-4 quarts- water (12-16 cups) 💧💧💧💧

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Steps

15-20 mins

1

Bring water to a boil in large pot. Add kosher salt. Drop in pasta and set timer for 10-12 mins.
2

Add half the olive oil (1/3 cup) to large cold pan with garlic and red chili pepper flakes. Heat on low-medium, shaking pan occasionally. You want the garlic to get a light golden brown color and gentle bubbles in the oil, but not too much.
3

When 10-12 mins are up, add rest of the oil (1/3 cup) to garlic and red chili pepper flakes. Use tongs to transfer pasta directly to pan with garlic and oil.
4

Mix pasta in energetically. Keep cooking in pan 4-5 more mins, adding few dashes of pasta water if pan looks dry.
5

Transfer to large mixing bowl. Squeeze lemon in then add tomatoes and parsley. Toss and serve.