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Spaghettini Aglio e Olio
Serve this delicious and aromatic pasta dish with bread on the side for a full meal. Or serve in smaller portions as a side dish.
Course
Appetizer, Main Course
Cuisine
Italian Fusion
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
1
tablespoon
salt
175
grams
spaghettini (angel hair pasta)
or use regular spaghetti
2
tablespoons
olive oil
(doesn't have to be extra virgin)
2
tablespoons
butter
8
cloves
garlic
peeled and pounded
½
teaspoon
chili flakes
3
tablespoons
chopped parsley
grated Pecorino
to garnish
lemon juice
to garnish (optional)
Instructions
In a pot, boil about eight cups of water with the tablespoon of salt.
Drop the spaghettini into the boiling water and
cook until
al dente
.
Drain the noodles.
In a shallow pan, heat the olive oil and butter.
Add the garlic and cook over low heat for a few minutes until aromatic (see notes after the recipe).
Spread the pasta in the oil and toss until every strand of noodle is glistening.
Sprinkle in the chili flakes and two tablespoons of chopped parsley.
Toss thoroughly to distribute the greens and flakes.
Optionally, squeeze in the juice of half a lemon and toss.
Divide the spaghettini among four plates or bowls, garnish with grated Pecorino and the remaining parsley and serve.