Spaghetti aglio e olio (“spaghetti with garlic and oil” in Italian) is a traditional Italian pasta dish. The dish is made by lightly sauteeing sliced, minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added. Spaghetti Aglio e olio it is not only delicious but ridiculously quick and easy to make, and it involves just a handful of common ingredients that you probably already have in your pantry: garlic, good olive oil, fresh parsley, and Parmesan cheese.
225 g uncooked spaghetti / Gluten Free Spaghetti
Hot dog cut into bite size / Gluten Free Sausages
4 cloves garlic, thinly sliced
60 ml olive oil
Dash of red pepper flakes, or to taste
salt and freshly ground black pepper to taste
8 g chopped fresh Italian parsley
40 g finely grated Parmigiano-Reggiano cheese
Poke the spaghetti through the hot dogs
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 12 minutes. Drain and transfer to a pasta bowl.
Put the garlic and olive oil in a cold non stick pan.
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, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the parmesan cheese; stir until combined.
Serve pasta topped with the remaining parmesan cheese.