PASTA AGLIO E OLIO
How to make Spaghetti aglio e olio with Benvolio organic Garlic oil: Here is a simple but appetizing recipe:
Ingredients
- 1 pound uncooked spaghetti
- ½ cup Benvolio's Oliva E Aglio Oil
- ¼ teaspoon red pepper flakes
- 1 cup finely grated Parmigiano-Reggiano cheese
- ¼ cup chopped fresh Parsley
- extra cloves of garlic
- Salt & freshly ground Black Pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
- While the pasta is cooking, combine Benvolio's Oliva E Aglio Oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Notes
It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.
Tried this recipe?Let us know how it was!