16 May, 2016

Spaghettini with Olive Oil and Garlic | Giuliano Hazan's Thirty Minute Pasta

Giuliano says a very good extra-virgin olive oil is essential to this dish. 


Spaghettini with Olive Oil and Garlic ingredients
"Spaghettini all'Aglio e Olio"
Makes 4 servings
2 medium cloves garlic
3 to 4 sprigs flat-leaf Italian parsley  
Sea salt
1-lb spaghettini
1/8 tsp hot red pepper flakes
6 Tbsp extra-virgin olive oil

Spaghettini with Olive Oil and Garlic Directions
Get ready
Assemble all ingredients. Fill a pot with about 6-quarts of cold water for the pasta. Place the pot over High heat and bring the water to a boil.

Peel and finely chop the garlic.

Finely chop enough of the fresh parsley to measure 1 Tbsp.

Cook pasta
When the pasta water is boiling, add 2 Tbsp sea salt and the spaghettini to the boiling water. Stir until all the pasta is submerged. Following package directions, cook until al dente.

Prepare sauce
While the pasta is cooking, place the prepared garlic and parsley, the red pepper flakes and olive oil in an 8-inch skillet over Medium-High heat, Season with sea salt. When the garlic begins to sizzle, cook fifteen to twenty (15-20) seconds more and remove from the heat; do not brown the garlic because it will become bitter.  

Toss pasta with sauce and serve
When the pasta is cooked, drain well. Toss pasta with the sauce and serve immediately.

Spaghettini with Olive Oil and Garlic Notes

Guiliano Hazan, Guiliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes. (New York: Stewart, Tabori & Chang, 2009), no page number via eBook.  

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