Never has the old adage “less is more” better applied than in the case of the classic, pared-down Italian pasta dish spaghetti aglio e olio. It only takes six ingredients and a handful of minutes to make but is complex in flavor and supremely comforting. Watch the video to see how a pro – Scott Conant – makes this weeknight winner and to learn what surprising ingredient he insists you should never add to this iconic recipe. From Scott Conant Spaghetti Aglio e Olio IngredientsKosher salt 1/4 cup extra-virgin olive oil 1/4 pound dried spaghetti 3 garlic cloves, thinly sliced Pinch of crushed red pepper flakes 2 tablespoons fresh parsley, chopped Directions Bring a large pot of well-salted water to a boil. Meanwhile, heat the olive oil in a sauté pan over medium heat. Start cooking the spaghetti. While it cooks, sauté the garlic over just enough heat that it sizzles gently. Add the red pepper flakes. When the edges of the garlic just start to brown, add 1 cup pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that harsh raw-garlic flavor. When the pasta is al dente, drain it and add it to the pan, then add chopped parsley, tossing to coat the pasta with the sauce and parsley. Serve immediately. Information Category Main Dishes, Pasta Cuisine Italian Yield Serves 2 Print recipe

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