Aglio olio is also known as garlic and oil pasta. It is a simple and yet tasty dish that Italians love.
You can eat it as is or you can add some seafood or meat for some variation. If you are not fond of spicy food, you can make do with the chili flakes. A good idea would be to separate it and just have people put some as they wish.
1 lb spaghetti noodles
1/2 cup extra-virgin olive oil
1/2 garlic bulb or around 6-8 cloves, sliced thinly
2 tablespoons fresh parsley, finely chopped
1/4 teaspoon red pepper flakes
Grated Parmesan cheese
Salt and pepper to taste
In a pot or Dutch oven, boil water with salt and oil. Cook the pasta according to package instructions or until al dente. Once it is cooked, drain the water and set the pasta aside.
In a deep saucepan, heat the oil under medium heat. Add the garlic. When the garlic changes color, add 1 tablespoon parsley and the chili flakes. Season it with salt and pepper. Mix well.
Combine the pasta and the oil and toss until the noodles are coated in oil.
Place on a serving platter or individual plates. Sprinkle the pasta with grated Parmesan cheese and fresh parsley before serving.
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