Pasta aglio e olio (espaguete com azeite e alho)

Ingredientes

• For Pasta E Olio //
• 14 ounces (400 grams) dry spaghetti or linguine
• 6 tablespoons olive oil (or more if you like)
• 5-6 cloves garlic thinly sliced
• 1 chili pepper sliced (optional)
• 1/4 teaspoon crushed red pepper (or as per taste)
• 1/2 cup parsley, rinsed and finely chopped
• juice of 1/2 lemon
• 1/2 cup grated Parmesan cheese
• salt and freshly ground black pepper to taste
• NOTE: Some ingredients can be replaced with their vegan counterparts.

Modo de preparo

1. 1

   --- Make Pasta Aglio E Olio // ---

2. 2

   Generously salt a large pot of water and bring it to boil over high heat.

3. 3

   Add pasta and cook according to package directions, until al dente. At this point, pasta is tender but slightly undercooked which is firm to bite. This takes about 8-9 minutes.

4. 4

   Drain the pasta, reserving 3/4 cup or less of the cooking water.

5. 5

   Add olive oil to a large sauté pan over low heat.

6. 6

   Add sliced garlic to the cold oil and sauté on low heat for 4 minutes. Keep stirring occasionally.

7. 7

   Add sliced chili pepper and sauté for a minute.

8. 8

   Next, add red pepper flakes and sauté until garlic is tender and turn lightly golden on the edges. (Do not burn it.)

9. 9

   Turn the heat to medium and add 3/4 cup of pasta water and stir well.

10. 10

    Next, add drained pasta and toss well.

11. 11

    Add chopped parsley and mix well to combine.

12. 12

    Season to taste with freshly ground black pepper and salt. Gently toss to coat again.

13. 13

    Turn off the heat and drizzle with lemon juice.

14. 14

    Using a carving fork, twist pasta into a sumptuous spiral and transfer into large serving bowls. Serve along with garlic toasted bread.

15. 15

    NOTE: Watch the recipe video to learn how to perform these cooking steps.

16. 16

    --- ENJOY THIS RECIPE ---

17. 17

    ENJOY THIS RECIPE.