Name: Spaghetti Aglio e Olio
Prep time: 15 min
Total time: 15 min
Yield: 2-4 Servings
Ingredients: ½ lb. (8oz) Caputo Semolina Extruded Spaghetti; 4 Tablespoons Olitalia Extra Virgin Olive Oil; 4 Cloves Garlic, peeled; ½ Teaspoon Crushed Red Pepper, or to taste; 3 Parsley Stems; 1 Tablespoon Cold Butter, cubed; 2 Tablespoons Fresh Parsley, chopped for garnish; To taste Grated Pecorino Romano, garnish

Instructions

Measure and prepare all ingredients before you begin. This recipe comes together quickly, so having everything ready is essential.
Bring a large pot of salted water to a boil. Add the dried spaghetti (optionally made from our favorite recipe, Caputo Semolina Extruded Pasta) and cook for 7–8 minutes, or until just shy of al dente.
While the pasta cooks, place a medium sauté pan next to the pasta pot. Set the heat to medium-high and add Olitalia Extra Virgin Olive Oil, whole peeled garlic cloves (no need to mince), parsley stems, and crushed red pepper flakes.
Allow the ingredients to gently simmer in the oil for 3–5 minutes to infuse the oil with flavor while keeping the garlic from becoming overly pungent.
After about 5 minutes, remove the garlic cloves and parsley stems. The softened garlic can be saved for later use, spread on toast, blended into dressings, or added to tomato sauce.
When the pasta is 1–2 minutes before al dente (about 7 minutes), transfer it directly into the sauté pan with the infused oil. Add 1–2 ladles of pasta water (about ½–1 cup).
Allow the pasta to finish cooking in the pan for 1–2 minutes, stirring continuously to help the pasta water and olive oil emulsify into a silky sauce.
Finish with 1 tablespoon cold cubed butter, fresh chopped parsley, grated Pecorino Romano, and an optional drizzle of Olitalia Extra Virgin Olive Oil.

Spaghetti Aglio e Olio

Instructions

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Olitalia Extra Virgin Olive Oil – 500 ml (16.9 fl oz)

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