It’s possible to have dinner on the table in under 10 minutes with this quick and easy Spaghetti Aglio e Olio. Pasta tossed with olive oil, crushed red pepper flakes and toasted garlic, finished with parsley and parmesan cheese. My favorite way to serve comfort in a bowl.
(SPAGHETTI AGLIO E OLIO)
1 pound box dried spaghetti
1/4 cup olive oil
1 teaspoon crushed red pepper flakes
6 garlic cloves finely chopped
1 tablespoon salted butter
1/2 teaspoon kosher salt
1/2 cup finely chopped fresh parsley
1 cup freshly grated parmesan cheese
Bring a large pot of water to a boil and add 3 tablespoon kosher salt. Stir in the pasta and cook according to the package directions.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and garlic to the pan. Cook until the garlic begins to turn golden (do not overcook, the garlic will become bitter and nasty….if this happens, start over.) Turn off the heat and stir in the butter.
Drain the pasta and reserve 1 cup of the cooking water. Add the pasta to the skillet and toss to coat. Turn the heat to medium-high and stir in the cooking water. Bring the mixture to a boil. Turn the heat to low and add the salt. Cook until the mixture is reduced by 1/2. Turn off the heat. Toss the pasta with the parsley and cheese. Serve immediately.