It’s been several weeks since I’ve done a Sundays With Ina dinner. There always seems to be something going on or we haven’t been home for dinner. Today it’s been cold and rainy off and on all day so nothing sounded better than pasta. I searched for a pasta dinner we haven’t eaten in a while and came across Spaghetti Aglio E Olio. The dinner is extremely light and the red pepper flakes add a little kick. I made a side of Ina’s green beans which are our absolute favorite and it was the perfect meal. It wasn’t too heavy but satisfied our need for some carbs and warmed us up.
Spaghetti Aglio E Olio
1 pound dried spaghetti, such as DeCecco
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.