Spaghetti Aglio E Olio (Midnight Pasta)

(from SallyV’s recipe box)

This is the pasta chefs often cook for themselves when they are through cooking in the restaurant. Use a really good olive oil for this recipe.

Source: Barefoot Contessa

Cook time: 20 minutes
Serves 4 people

Categories: Pasta

Ingredients

  • 1 lb. spaghetti
  • 1/3 C. olive oil
  • 8 garlic cloves, cut into thin slivers
  • 1/2 t. crushed red pepper flakes, optional
  • Salt & pepper
  • 1/2 C. minced fresh parsley
  • 1 C.+ freshly grated Parmesano Reggiano

Directions

  1. Cook pasta in well salted water according to directions for al dente. Set aside 1-1/2 cups of the pasta cooking water before you drain the pasta.

  2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch sauté pan or a 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. Gradually add the reserved pasta-cooking water to the garlic and oil and bring to a boil. You may not use all the water. Lower the heat, add 1 t. salt and 1/2 t. pepper; simmer for about 5 minutes, until the liquid is reduced by about a third.

  3. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesano Reggiano and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.

  4. Taste for seasoning and serve warm with extra Parmesano Reggiano on the side

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