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aglio e olio spaghetti con aglio e peperoncino

Aglio e Olio Spaghetti con Aglio e Peperoncino

Aglio e Olio Spaghetti con Aglio e Peperoncino is a classic Italian dish that embodies simplicity and flavor. With just a handful of ingredients, this recipe transforms everyday pantry staples into a delicious meal that is both satisfying and quick to prepare.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Aglio e Olio
  • 400 g spaghetti choose high-quality pasta for the best texture
  • 6 cloves garlic thinly sliced
  • 100 ml extra virgin olive oil premium olive oil enhances the overall taste
  • 1 teaspoon red pepper flakes adjust the amount to your heat preference
  • Salt
  • Fresh parsley
  • Grated Parmesan cheese

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Wooden Spoon or Tongs

Method
 

  1. Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
  2. Step 2: In a large skillet over medium heat, add the olive oil and sliced garlic. Cook until the garlic is golden brown, being careful not to burn it.
  3. Step 3: Add the red pepper flakes to the skillet and cook for an additional 30 seconds.
  4. Step 4: Add the drained spaghetti to the skillet, tossing to coat in the garlic oil. If the pasta seems dry, add some reserved pasta water, a little at a time, until the desired consistency is reached.
  5. Step 5: Season with salt to taste and garnish with chopped parsley.
  6. Step 6: Serve immediately, with grated Parmesan cheese if desired.

Notes

This dish is naturally vegan! Just omit the Parmesan cheese or use a vegan alternative for a plant-based version.