Spaghetti Aglio Olio
For Al Pacino
Ingredients
- – ¼ cup best quality
- – Italian Olive Oil
- – 6 cloves of Garlic,
- – peeled and minced
- – ½ teaspoon
- – Red Pepper Flakes
- – 1 pound
- – imported Italian Spaghetti
- – ¼ cup
- – Italian Parsley
Directions
- Put a large pot with 4 quarts of water on the stove.
- Add 2 tablespoons salt and bring to the boil.
- Place Olive Oil in a large frying pan on medium heat for add garlic and cook on medium heat for 2 minutes.
- Add red pepper and continue cooking on low heat until the garlic begins to turn slightly brown. Turn heat off and let rest.
- Add spaghetti to the boiling salted water. Cook spaghetti according to directions on package. Two minutes before the cooking time on package start testing the doneness of the spaghetti by taking a strand out of the water and biting into it to see how far cooked it. By doing this you’ll be able to determine if it needs to cook a bit longer or if it’s ready.
- Once the past is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 4 tablespoons of the pasta cooking water to add to pasta sauce.
- Add spaghetti back to the pot it cooked in and drizzle on a little olive oil and mix. Pour the garlic and the reserved pasta water over the spaghetti with half the chopped Parsley and mix well.
- Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.
