How to make Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic) at home

Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic) - Turned out great! Very moist.. Today I am sharing this Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic)! A quick and easy dinner that is ready in under 30 minutes! Learn how to make Garlic Spaghetti (Spaghetti Aglio e Olio)! Try this easy recipe for Spaghetti Aglio e Olio, which is Italian for spaghetti with garlic and oil. While it cooks, add the garlic to the pan with the warm oil. The oil should be just warm enough that the garlic sizzles gently. Add the crushed red pepper flakes.

Spaghetti, Aglio, Olio e Peperoncino or also known as Spaghetti with Oil, Garlic and Hot Pepper is probably one of the most popular Italian Pasta Dish. Pasta Aglio e Olio is easy to make, delicious to eat and the sexiest pasta recipe I know. Spaghetti Aglio e Olio - easy delicious pasta with shrimp, olive oil, garlic and chili flakes.

You can cook Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic) with 15 Ingredients and 5 steps. See the following guide!

1. To cook the pasta:.
2. 4-5 cups water (to cook pasta).
3. 1 tablespoon salt (any salt of preference to salt pasta water).
4. 250 g pasta.
5. To make the garlic parsley oil sauce:.
6. 1/2 cup extra virgin olive oil.
7. 100 g soft unsalted butter.
8. 5-6 cloves garlic, finely sliced.
9. 1 tablespoon chilli flakes.
10. To taste salt and pepper.
11. 3-4 tablespoons pasta water (to loosen the pasta).
12. 1 lemon, sliced in half.
13. 1/2 bag fresh parsley, roughly chopped (use more or less depending on preference).
14. For garnish:.
15. 2 tablespoons parmesan cheese, grated (add more or less depending on preference).

This aglio e olio recipe is as good as Italian restaurants! Aglio e olio spaghetti is also speckled with red pepper flakes, which gives the recipe a subtle heat. The oil, garlic and heat transform this simple pasta dish. Spaghetti aglio e olio is about as primal a pasta dish as there is.

1. In a stockpot add water and bring to a boil. Once water is boiling season water with salt. Add pasta to the pot and cook pasta, until al dente or according to the instructions on the packet (8-10 minutes)..
2. In a large pan or wok on medium to low heat, add olive oil and the butter. Let the butter fully melt, and then add the thinly sliced garlic and stir frequently to prevent garlic from burning. Gently cook off the garlic until it is lightly golden brown on the edges, then add in the chilli flakes, season with salt and pepper and stir..
3. Once the pasta has cooked turn off the heat. Add the drained spaghetti directly to the pan (add reserved pasta water if needed). Mix and toss spaghetti until it is thoroughly coated with the garlic oil. Turn off and remove pan from heat. Squeeze half a lemon and mix well together..
4. Turn off the heat and now add the fresh parsley and a generous amount of grated parmesan cheese. Mix well together. Taste to check the flavour and season with salt if necessary. Squeeze in the remaining half a lemon and stir. Taste again and season if needed (add more pepper or salt depending on preference). Stir and mix thoroughly together..
5. Serve with a final garnish grated parmesan. Serve and eat immediately while hot..

This is easily the most popular spaghetti recipe in Italy, and if you'll pardon the probably-annoying-to-Italians analogy, the comfort food equivalent to our "mac and cheese." This is a very simple recipe - in fact, the recipe is much easier to. While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy. Some say the dish comes from Naples, while others say it originated in the Southeastern region of Abruzzo. Parmesan and crushed red pepper flakes (for serving). Whack garlic with the side of a chef's knife to crush; peel off skins.