- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 743
Total Fat: 29 g
Saturated Fat: 8 g
Carbohydrates: 90 g
Dietary Fiber: 4 g
Sugar: 3 g
Protein: 29 g
Cholesterol: 25 mg
Sodium: 452 mg - Total: 35 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 20 min
- Kosher salt
- 1 pound dried spaghetti, such as DeCecco
- 1/3 cup good olive oil
- 8 large garlic cloves, cut into thin slivers
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese, plus extra for serving
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Whip up this easy, flavor-packed Spaghetti Aglio e Olio that'll have everyone at the table raving. Simple ingredients, big garlic-infused tasteperfect for busy nights when you crave restaurant-quality pasta at home.
- Bring a large pot of water to a rolling boil. Add 2 tablespoons of Kosher salt and the spaghetti, cooking according to package instructions. Before draining, reserve 1 1/2 cups of the starchy pasta waterit's the secret to silky sauce!
- While pasta cooks, heat the olive oil in a large 12-inch saut pan or wide shallow pot over medium heat. Add sliced garlic and cook 2 minutes, stirring often, until edges just turn golden (watch closelyno browning!). Stir in red pepper flakes for 30 seconds, then pour in reserved pasta water. Bring to a boil, add 1 teaspoon salt, reduce heat, and simmer 5 minutes until liquid reduces by one-third. The aroma will have you hungry!
- Add drained pasta to the pan, tossing to coat every strand. Off heat, stir in fresh parsley and Parmesan. Mix well, then let sit 5 minutes for flavors to meld and sauce to absorb. Taste, season, and serve warm with extra cheese. Dinner's readydig in!
Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
