Thursday, March 24, 2011

Spaghetti Aglio e Olio

One of the simplest and tastiest dishes. I would suggest you use Garofalo spaghetti:

1 pound spaghetti
1/2 cup extra virgin olive oil
1 teaspoon salt
6 cloves of garlic
1 teaspoon red pepper flakes (or more to taste)

  1. Fill a large pot with water and add 1 teaspoon of salt. Bring to a boil.
  2. Add spaghetti to pot and cook one minute less than package instructions.
  3. While spaghetti cooks, mince garlic. Put oil in small sauce pan and add garlic.
  4. Gently heat oil on low.
  5. When pasta is done cooking, drain, put in a large bowl, then add oil and garlic. Toss and plate.
  6. Sprinkle red pepper flakes on each serving.
Wine pairing: Chianti

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