Spaghetti Aglio E Olio Recipe
Al dente spaghetti tossed in extra virgin olive oil with fresh spinach and tomatoes; seasoned with garlic and a touch of crushed red pepper
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Ingredients
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Pasta
Sauce
Garnish
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring 2 liters of water to a rolling boil. Add 1 tablespoon of salt to the water.
- 2
Cook the Spaghetti
Add 200g of spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Reserve Pasta Water
Before draining, reserve about 1 cup of the pasta cooking water to help create the sauce later.
- 4
Drain the Spaghetti
Drain the spaghetti in a colander and set aside.
Making the Sauce
- 5
Sauté the Garlic
In the same pot or a large pan, heat 60ml of extra virgin olive oil over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- 6
Add the Red Pepper Flakes
Stir in 1 teaspoon of crushed red pepper flakes and cook for an additional 30 seconds.
- 7
Add Spinach and Tomatoes
Add 100g of fresh spinach and 200g of halved cherry tomatoes to the pan. Cook until the spinach is wilted and the tomatoes are slightly softened, about 3-4 minutes.
- 8
Combine Pasta and Sauce
Add the drained spaghetti to the pan with the sauce. Toss everything together, adding some reserved pasta water a little at a time until the sauce reaches your desired consistency.
Serving
- 9
Plate the Dish
Divide the spaghetti among serving plates.
- 10
Garnish
Sprinkle with 2 tablespoons of chopped fresh parsley and 50g of grated Parmesan cheese before serving.