Spaghetti all’Aglio, Olio e Peperoncino

This is an olive oil based sauce, very easy to prepare and incredibly tasty. You can prepare this meal in literally the same time it takes to boil the pasta. It was a staple growing up in our family.

Spaghetti all’Aglio, Olio e Peperoncino

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Course: Main Course, Side Dish

Cook Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 people

Ingredients

• 1 lb spaghetti
• 1/2 cup Balanced Extra Virgin Olive Oil
• 4-6 garlic cloves chopped
• 1/2 tsp red chili flakes
• parmesan cheese grated
• italian parsley chopped
• sea salt to taste
• 1 cup reserved cooking water

Other great flavors to try!

• Robust Extra Virgin Olive Oil
• 3 Chile Olive Oil

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Instructions

• Cook spaghetti in a large pot of salted boiling water until al dente. Reserve one cup cooking water then drain.
• A few minutes before the spaghetti is al dente, add olive oil, garlic, and red chili flakes to a saute pan that is large enough to accommodate the pasta once it has cooked.
• Cook over medium heat until the garlic starts to turn golden (careful not to burn). Transfer pasta to the saute pan and toss. Salt to taste. If the pasta is dry, add some of the reserved cooking water. Serve with grated Parmesan cheese and chopped parsley.