Really good although I halved the amount of pasta but kept the sauce the same. Served as a side dish with CL's Spicy Pork Parmesan Cutlet and it was a perfect match. I did throw in some of my extra basil along with the parsley and I think that added just the right note. I also added the parmesan in with the pasta in the pan so it melted and became a thin coating on the pasta along with the garlic and olive oil.
Spaghettini with Oil and Garlic
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.
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- Calories: 303
- Calories from fat: 24%
- Fat: 8g
- Saturated fat: 2.9g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.8g
- Protein: 12.7g
- Carbohydrate: 44.4g
- Fiber: 1.6g
- Cholesterol: 10mg
- Iron: 2.6mg
- Sodium: 603mg
- Calcium: 190mg
- 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
- 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.
- 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.
- 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.
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