Spaghetti aglio e olio (fancy for spaghetti with garlic and olive oil)

recipe courtesy of Barefoot Contessa

 

 

Commonly referred to as "Midnight Spaghetti" because chefs make it for a quick meal at the end of a long day in the kitchen, the doctor and I enjoyed this garlic infused pasta at a more reasonable hour last night.  Satisfying at any hour, I appreciate this pasta for its simplicity.  It's a dish that highlights a few ingredients, demonstrating that less is often more when it comes to pasta.

 

Ingredients:

 

Kosher salt

1 pound dried spaghetti

1/3 cup good olive oil

8 large garlic cloves, cut into thin slivers

1/2 teaspoon crushed red pepper flakes

1/2 cup minced parsley

1 cup freshly grated Parmesan cheese, plus EXTRA for serving (Yum.)

 

Bring a large pot of water to a boil.  Add 2 tablespoons of salt and the pasta and cook according to the directions on the package.  Set aside 1 - 1 1/2 cups of the cooking water before you drain the pasta.

 

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or large, shallow pot.  Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges - don't overcook it!  Add the red pepper flakes and cook for 30 seconds more.  Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.  Lower the heat, add 1 teaspoon of salt and simmer for about 5 minutes, until the liquid is reduced by about a third. 

 

Add the drained pasta to the garlic sauce and toss.  Off the heat, add the parsley and Parmesan and toss well.  Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.  Taste for seasoning and serve warm with extra Parmesan. 

 

*During clean up, we found the little lady and man over the serving bowl dangling pasta into their open mouths like little birds.