Spaghetti Aglio e Olio
Spaghetti Aglio e Olio is “spaghetti with garlic, olive oil and chili peppers”and is sometimes called “Midnight Pasta“. The odds are, you have everything on hand to make this. I decided to add some protein to this quick meal since I had some frozen shrimp on hand. I also added some garden fresh tomatoes. Even without the added shrimp or tomatoes, this pasta is fast and super flavorful.
Servings 4 servings
Ingredients
- 1 pound dried spaghetti such as DeCecco
- 1/3 cup olive oil
- 8 large garlic cloves cut into thin slivers
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese plus extra for serving
Optional Additional Ingredients:
- 12 large shrimp deveined (or scallops)
- 2 cups cherry tomatoes
Instructions
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
For the shrimp:
- In a separate pan, heat some olive oil. Saute the shrimp until it has just turned pink-- about 3 minutes. Set aside. Saute the tomatoes in the oil until they being to soften and "pop".Add to the finished pasta.