spaghetti-aglio-e-olio-with-sundried-tomatoes

Spaghetti Con Aglio E Olio

  • 23 mins
  • 9 ingredients

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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