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
- Measuring Spoons
- Skillets
- Stockpots
- Measuring cups
- Skillets
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Step 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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Step 2
Boil the pasta for the recommended length of time on the package. When the pasta is cooked, drain it.
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Step 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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Step 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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Step 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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Step 6
Serve immediately.








Comments
sanctus said
on 4/5/2009 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
Anonymous said
on 8/8/2006 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!
Anonymous said
on 11/22/2005 Reserve one cup pasta water, and add to finished product.