Spaghetti aglio e olio (spaghetti with garlic and oil)

Yield: 4 servings

Measure Ingredient
1½ pounds Spaghetti
3 cloves Garlic, large, sliced
¼ cup Extra virgin olive oil
\N \N Salt
\N \N Fresh ground black pepper
1 small Hot red pimento, fresh,chop
5 tablespoons Parsley, fresh, chopped

Fill a large saucepan with 7 pints (5L) of cold water and bring to a rolling boil over high heat. Add 2TB salt and return to a rolling boil. Add pasta and cook uncovered, stirring occasionally with a plastic or wooden fork. When cooked, remove from water immediately.

Do not rinse.

While the pasta is cooking, prepare your sauce. In a skillet, saute the garlic in oil over medium heat until transparent; add the hot pimento and parsley. Reduce hat to low, add spaghetti and mix gently.

Season generously with black pepper and serve immediately. If desired, add grated Parmigiano-Reggiano cheese to taste.

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