How to Make Spaghetti With Garlic and Olive Oil
The success of this simple dish depends on the quality of your ingredients. It's probably best as a first course, but it could also be a simple lunch or dinner with a green salad (or if you don't have anything else in the cupboard). Serves 6 people. Does this Spark an idea?
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Things You'll Need
- 1/2 cup high quality extra-virgin olive oil
- 10 garlic cloves - peeled and coarsely chopped
- 1 tbsp. pure olive (not virgin) oil
- 2 tbsp. freshly chopped Italian parsley
- 1/8 tsp. salt (plus more if desired)
- 1 1/4 lbs. dry spaghetti noodles
- big pinch of white pepper
- Groceries
- Colanders
- Measuring Cups
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- Skillets
- Stockpots
- Measuring cups
Instructions
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1
Bring 3 to 4 quarts of water, the pure olive oil and the salt to a rapid boil in a large saucepan. Add the pasta to the pan and stir to distribute the noodles.
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2
Boil the pasta for the recommended length of time on the package. When the pasta is cooked, drain it.
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3
Heat the extra-virgin olive oil in a large skillet over medium-low. When the oil is hot, add the garlic and stir frequently.
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4
Cook for about 2 minutes or until the garlic turns slightly golden. Remove the garlic from the pan with a slotted spoon.
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5
Add the pasta to the skillet and then sprinkle the parsley, pepper and salt over it. Toss the pasta several times.
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6
Serve immediately.
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1
Tips & Warnings
"Extra-virgin" olive oil has less than one percent acidity, which should mean that it was from the first press (or close to the first press) of the olives. Taste varies depending on where the olives came from and how the oil was processed. "Cold pressed," "unrefined" and "first-press" oils are typically preferred. As for location, while Italian oils have the biggest reputation, fine oils are also produced in Spain, Portugal, Greece, and other Mediterranean countries, as well as California. Taste a few brands of oil to see what you like best.
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Comments
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metalman9
Sep 22, 2010
This is a family dish we ate for several generations. We called it spaghetti Oy oy. I make it now with mushrooms and black olives fried with the garlic.(my personal taste I like it when the garlic is slightly bitter) we always serve it with pork chops. -
sanctus
Apr 05, 2009
Thanx for the dried red pepper addition to the Pasta con Aglio. I will try it. I like to add Parmesan cheese while I am tossing the spaghetti in the extra virgin olive oil. It picks up a little more of the oil.Frank
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sanctus
Apr 05, 2009
Thanx for the dried red pepper addition to the Pasta con Aglio. I will try it. I like to add Parmesan cheese while I am tossing the spaghetti in the extra virgin olive oil. It picks up a little more of the oil.Frank
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Aug 08, 2006
When sauting the garlic, add a couple of dried whole red chili peppers to the oil as well. This is the traditional way this dish is made in Italy. It's called, Pasta con Aglio (garlic), olio (olive oil) and peperoncino (chili pepper). Don't overcook the garlic as it will give the oil a slightly bitter taste. Remove garlic and chili peppers and toss with Italian parsley and then serve with a good amount of Parmesan cheese. Another option is to add some fresh cherry or grape tomatoes that have been quartered when you serve it. This gives the dish some red color. Delicious!
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Aug 08, 2006
When sauting the garlic, add a couple of dried whole red chili peppers to the oil as well. This is the traditional way this dish is made in Italy. It's called, Pasta con Aglio (garlic), olio (olive oil) and peperoncino (chili pepper). Don't overcook the garlic as it will give the oil a slightly bitter taste. Remove garlic and chili peppers and toss with Italian parsley and then serve with a good amount of Parmesan cheese. Another option is to add some fresh cherry or grape tomatoes that have been quartered when you serve it. This gives the dish some red color. Delicious!
