Spaghetti Aglio e Olio

Although the weather has yet to be consistently warm, I have found myself making a lot of the dishes I like to eat during the summer months. Spaghetti aglio e olio (garlic and olive oil) is one of the easiest and most delicious dinners I make. More often than not I find myself wanting pasta without a heavy sauce so the combination of garlic, crushed red pepper and fresh parsley is the perfect alternative.  Despite the simple ingredients this dish is layered with flavor and perfect for lunch or dinner!

Spaghetti Aglio e Olio 

  • 1 1lb. spaghetti
  • 1/3 cup olive oil
  • 2 tsp. butter
  • 6 cloves garlic, sliced very thinly
  • 1/2 tsp. crushed red pepper
  • 1/3 cup minced parsley
  • salt and pepper to taste
  • parmesan cheese (optional)

Bring a large pot of water to a boil, add spaghetti and cook according to the instructions on the box. While pasta is cooking combine olive oil, butter, garlic, crushed red pepper, salt and pepper in a sauté pan over medium heat. When pasta is done cooking, drain noodles and add to sauté pan with the sauce. Using tongs gently combine everything together and top with freshly chopped parsley and optional parmesan cheese.

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