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Spaghetti con Aglio ed Olio
Preparation info
- Serves
2
- Difficulty
Easy
Appears in
Published 1973
Most of us are brought up to think of spaghetti as something that supports a blob of thick red sauce in which there may or may not be some meat. Italians, however, appreciate their pasta for itself alone, and this is a simple and popular way they serve it.
Ingredients
1 clove 2-3 Tbsp ½ lb </
Method
Heat the oil in a small skillet and cook the garlic gently until the kitchen smells very good. Throw away the garlic. Cook the spaghetti in a large pot of boiling salted water until just tender (al dente). Drain, but do not rinse, the spaghetti; then toss with the warm oil and serve in hot bowls. If you have it, a handful of chopped fresh parsley can’t hurt.