Spaghetti Con Aglio E Olio
Ingredients
1 lb thin spaghetti, cooked al dente | ||
6-8 garlic cloves, minced | ||
1/2 cup extra virgin olive oil | ||
kosher salt and black pepper to taste | ||
Freshly grated Parmesan, optional | ||
hot pepper flakes, optional | ||
Fresh Italian parsley, chopped | ||
Canned anchovies, chopped | ||
4 Sun dried tomatoes, chopped for garnish, optional |
This is a famous peasant dish of Italy. It is simply spaghetti with olive oil and garlic.
- Cook spaghetti in boiling salted water until al dente.
- Prepare the sauce while the pasta is cooking.
- Heat the garlic in the olive oil in a frying pan over low heat.
- When the garlic just begins to bubble, stir and cook for 3 minutes or so.
- Do not let it brown. Remove the pan from the heat.
- When the pasta is al dente, drain and add to the frying pan and toss well.
- Season with salt and pepper and add as many of the optional ingredients that you like.
- If you are using anchovies add the the sauce while cooking.
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