Yield
Serves 4
Time
10 minutes cooking

Aglio e Olio

It pays to use high-quality extra-virgin olive oil in this dish.

  • 1 pound spaghetti
  • Salt
  • 6 tablespoons extra-virgin olive oil
  • 12 garlic cloves, minced
  • 3/4 teaspoon red pepper flakes
  • 3 tablespoons chopped fresh parsley
  • 2 teaspoons lemon juice
  • 1 ounce Parmesan cheese, grated (1/2 cup)

1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/3 cup cooking water, then drain pasta.

2. Meanwhile, heat 3 tablespoons oil, two-thirds of garlic, and 1/2 teaspoon salt in 10‑inch nonstick skillet over low heat. Cook, stirring constantly, until garlic foams and is sticky and straw-colored, about 10 minutes. Off heat, add remaining garlic, pepper flakes, parsley, lemon juice, and 2 tablespoons reserved cooking water.

3. Transfer drained pasta to warm serving bowl. Add garlic mixture, remaining 3 tablespoons oil, and remaining reserved cooking water to pasta and toss to combine. Season with salt to taste and serve immediately, passing Parmesan separately.

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