Spaghetti Aglio E Olio | Christine Cushing

To keep inspiring you during these hard times of isolation and quarantine I show you how to make the simplest, classic spaghetti aglio e olio ( garlic and olive oil), helping you make the most of the ingredients you have in your pantry. This rustic pasta comes together in 10 minutes and is perfect to feed the whole family any day or night. FULL RECIPE BELOW.

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RECIPE: QUARANTINE SPAGHETTI AGLIO E OLIO

1 lb package spaghetti (500 grams)
Kosher salt to taste
1/3 cup extra virgin olive oil (75 ml)
5 cloves garlic, minced or thinly sliced
red pepper flakes to taste
½ bunch fresh flat-leaf Italian parsley, chopped, if you have it
freshly cracked black pepper
grated parmigiano cheese, to taste,
pasta cooking water

Bring a large pot of salted water to a rapid boil. Add pasta and cook to 2 minutes prior to package instructions, about 7-8 minutes. Put pasta directly into the sauce using tongs.

Meanwhile, heat oil over low setting in a large skillet, until fragrant. Add garlic, red pepper flakes and remove from heat.

With a minute to go in boiling of your pasta ladle out about 1/3 cup of the starchy pasta water right into the garlic mixture. Bring back to high heat .

Using your tongs, scoop out the pasta into sauce and continue cooking it over high heat for the last two minutes, until sauce has reduced and pasta is cooked. Sprinkle with lots of parsley and grated cheese and freshly cracked black pepper. Serve immediately.

Serves 4-6

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#QuarantineKitchen #SpaghettiAglioEOlio

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