Spaghetti with Garlic and Oil

Name: Spaghetti with Garlic and Oil (Pasta cu l’agghiu e l’uogghiu)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: ½ cup grated sharp cheese such as caciocavallo, provolone, or Romano*; Red pepper flakes to taste; 4 cloves garlic, chopped; 1 pound uncooked spaghetti; ⅓ to ½ cup extra-virgin olive oil

Pasta cu l’agghiu e l’uogghiu

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Sicilian Feasts

By Giovanna Bellia La Marca

Published 2023

About

I like to top pasta and vegetables with a generous drizzle of extra-virgin olive oil just before serving. The best flavor of the olive oil is retained when the oil is not heated, so although olive oil is used in cooking, a little raw olive oil makes a dish more delicious.

Ingredients

1 pound uncooked spaghetti
⅓ to ½ cup extra-virgin olive oil
4

Europe
Italy
Mediterranean
Vegan
Sicily
Pasta

Method

Bring a pot of water to the boil. Add the spaghetti, stir, cover to quickly bring the water back to the boil, remove the cover, lower the heat and cook for 7 to 10 minutes. The pasta should be al dente; be careful not to overcook. Reserve ½ cup of the cooking water before you drain the pasta.