Spaghetti aglio e olio (spaghetti with garlic and oil)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Spaghetti |
| 3 | cloves | Garlic, large, sliced |
| ¼ | cup | Extra virgin olive oil |
| Salt | ||
| Fresh ground black pepper | ||
| 1 | small | Hot red pimento, fresh,chop |
| 5 | tablespoons | Parsley, fresh, chopped |
Directions
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.