Spaghetti Aglio e Olio
From smittenkitchen.com
20 minThis is a private matter
A Neapolitan pasta of spaghetti tossed with garlic-infused olive oil, red pepper, and parsley—minimal ingredients, maximum aromatic impact.
Adjust▾
🌐Translate
⋯
| prepBring a large pot of well-salted water to a boil | ||||
| 240 ml reserved pasta cooking water | Toss pasta with oil & half cooking water | Add more cooking water as needed until glossy | Toss in parsley, season, drizzle with oil | |
| 225 g dried spaghetti | Boil spaghetti 1–2 min shy of done | |||
| 60 ml olive oil, plus more to finish | Cook garlic & pepper in oil until golden | |||
| 4 cloves garlic, minced | ||||
| 1/4 to 1/2 teaspoon red pepper flakes and/or black pepper | ||||
| A big handful chopped flat-leaf parsley | ||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free