Name: Thin Spaghetti with Garlic and Olive Oil (Spaghettini Aglio e Olio)
Total time: 20 min
Yield: Serves 4 to 6 People
Cuisine: Italy
Ingredients: 1 pound spaghettini; ⅛ teaspoon crushed red pepper; Salt; 6 tablespoons extra virgin olive oil; 2 teaspoons finely chopped garlic; 1 tablespoon finely chopped parsley

Preparation info

Serves
4 to 6
People

Difficulty
Easy
Ready in
20 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

This dish has been my savior for many a late-night hunger craving. It is quick and easy, and with a good quality pasta and olive oil, immensely satisfying. The trick is to Sauté the garlic enough to release its flavor without letting it brown, which would make it bitter.

Ingredients

1 pound spaghettini
6 tablespoons extra virgin olive oil
2

Method

Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils add 2 tablespoons salt, add the spaghettini, and stir until all the strands