Sunday, June 10, 2012

Spaghetti with Garlic, Olive Oil, and Parsley

Some of the most delicious Mediterranean-style recipes are also the simplest. This is an example.

This is my version of spaghetti aglio e olio (garlic and oil), with plenty of chopped Italian parsley for a fresh accent and an optional dash of red pepper flakes for some kick. It's pretty much like my Grandma Marianna used to make. She, however, added grated Parmesan or Romano cheese. You could do that, too. But I omit it here because this vegan-friendly version really has enough flavor on its own - and it's healthier this way.


8 ounces dried spaghetti
1/4 cup extra virgin olive oil
1 large clove garlic, minced
1/4 teaspoon dried crushed red pepper flakes (optional; more or less to taste)
1/4 cup Italian flat-leaf parsley, chopped
Salt & freshly ground black pepper to taste

Cook the spaghetti according to package directions. Drain.

In a heavy skillet, heat the olive oil over medium to medium-low heat. Add the garlic, along with the red pepper flakes, if using. Saute for a minute or two, just until the aroma starts to emerge. Do not let the garlic get brown.

Add the cooked/drained spaghetti to the garlic-oil mixture, along with the parsley. Season to taste with salt and pepper. Toss lightly over medium to medium-low heat for a minute or two to blend all the flavors.

-- 3-4 servings

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