Total Time: 25 min
Prep Time: 10 min
Cook Time: 15 min
You can’t go wrong with this classic recipe of Spaghetti aglio e olio, or spaghetti with garlic and oil. Light, fresh and easy to make. Garnish with anything from parsley to Parmesan or pecorino cheese.
- 1 lb. Barilla spaghetti- cooked
- ½ cup Bertolli extra virgin olive oil
- ¼ cup Bel Gioiosa grated parmesan cheese
- ¼ cup fresh parsley cut
- 2 garlic cloves- minced
- Morton iodized salt/McCormick ground black pepper
Cook pasta till al dente. Keep 1 cup of spaghetti water.
Using small skillet or saucepan put oil, garlic, parsley and pepper. Cook over low flame until garlic is slightly brown, do not overcook. Remove from heat and pour cooked spaghetti. Sprinkle with grated cheese.
Add some spaghetti water, if pasta is dry.
More about Spaghetti aglio e olio
Spaghetti with garlic and oil, or spaghetti aglio e olio, is a traditional dinner from Napoli. This spaghetti dish consists of garlic, oil, dried red chili flakes. The pasta is added to the garlic mixture, then topped with Parmesan cheese and chopped parsley.