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Spaghettini with Oil and Garlic

Becky Luigart-Stayner
Yield 8 servings
In Italian recipes, a simple garlic and olive oil sauce is known as aglio e olio. This classic pasta recipe comes together quickly, so it's a good weeknight dinner. Just pair it with a green salad and a bottle of wine. Spaghettini is in between the sizes of vermicelli and spaghetti, so either of those is a good substitute. Be careful not to overcook the garlic, as browned garlic tastes bitter. Push the garlic to one side of the pan so it will cook evenly.

Ingredients

  • 6 quarts water
  • 2 3/4 teaspoons salt, divided
  • 1 pound uncooked spaghettini
  • 2 tablespoons extravirgin olive oil
  • 10 garlic cloves, sliced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon crushed red pepper
  • 1 cup (4 ounces) grated Parmigiano-Reggiano cheese

Nutrition Information

  • calories 303
  • caloriesfromfat 24 %
  • fat 8 g
  • satfat 2.9 g
  • monofat 3.7 g
  • polyfat 0.8 g
  • protein 12.7 g
  • carbohydrate 44.4 g
  • fiber 1.6 g
  • cholesterol 10 mg
  • iron 2.6 mg
  • sodium 603 mg
  • calcium 190 mg

How to Make It

  1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.

  2. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, and pepper.

  3. Add pasta to pan, stirring well to coat. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat. Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese. Serve immediately.

La Cucina di Lidia (Lidia's Italian Kitchen), Lidia's Italian-American Kitchen, Lidia's Family Table