Spaghetti Aglio E Olio
A quick, easy pasta recipe that’s extremely flavorful.
- Prep Time: 10 mins
- Cook Time: 7 mins
- Total Time: 17 minutes
- Yield: 2 1x
Ingredients
Scale
- 1/2 pound thin spaghetti – I used half of a one pound box of barilla pasta
- 6 cloves of garlic
- 3 tbs olive oil
- Dash of red pepper flakes – use as much or as little as you like.
- 8 twists of black pepper from a pepper mill
- 1 cup of stock – I used 1 cup of pasta water with a veggie bouillon cube added.
- 1/2 cup of grated parmesan
- 1/3 cup of minced parsley
- 1 large handful of walnuts
Instructions
- Bring a large pot of water to a boil.
- Thinly slice 4 cloves of garlic and set aside.
- Mince or put through a press 2 cloves of garlic and set aside.
- In a small sauce pan heat olive oil over medium heat. Add sliced garlic cloves, red pepper flakes and black pepper. Swirl over heat for 1 minute until garlic becomes slightly brown. Watch the garlic closely – you do not want to burn the garlic – it should be a very light brown color. Remove from heat and set aside.
- Add spaghetti to large pot of boiling water. Cook the pasta for half the recommended time. My pasta box said 6 minutes until ‘al dente” so I set the timer for 3 minutes. After 3 minutes, drain the pasta.
- Add 1 cup of veggie stock into the pasta pan, turn heat to high, add in pasta. Cook stirring frequently for the remaining 3 minutes. The spaghetti will absorb the stock. Remove from heat.
- Pour the olive oil and cooked garlic mixture from the small saucepan onto the spaghetti and toss.
- Add minced raw garlic and toss.
- Add half the parmesan cheese and half the parsley by sprinkling it over the pasta and toss.
- Add the rest of the parmesan cheese and the remaining parsley and toss. Reserve a little parsley to sprinkle on top of the pasta at the end.
- Add walnuts and toss to combine.
- Transfer spaghetti to a serving dish and sprinkle with a little parsley before serving.
Find it online: https://greenvalleykitchen.com/spaghetti-aglio-e-olio/