Espaguete aglio e olio à italiana

Ingredientes

• 2/3 Cup Olive Oil (extra virgin)
• 8 Cloves Garlic (minced)
• 3 teaspoons Fresh Parsley (finely chopped *see notes)
• 3 teaspoons Fresh Oregano (or Marjoram, finely chopped)
• 1 1/2 teaspoon Fresh Rosemary (finely chopped)
• 4 teaspoons Fresh Basil (finely chopped)
• 2 teaspoon Red Pepper Flakes
• 2 teaspoon Kosher Salt (or to taste)
• Balsamic Vinegar
• 1 Pound Fresh Spaghetti (cooked al dente)
• 1-2 Tablespoons Parmesan (fresh, grated)

Modo de preparo

1. 1

   You can make this oil 1 of 2 ways. See both below.

2. 2

   --- Toasted Garlic ---

3. 3

   Place all herbs and spices in a shallow bowl.

4. 4

   In a very small saucepan (I use my butter warmer) heat the oil over medium heat. Add the garlic once shimmering. Watch it so closely as garlic browns quickly.

5. 5

   Pour the hot oil and garlic over the top of the herbs and spices and stir thoroughly. Drizzle in some balsamic vinegar and sprinkle salt on top.

6. 6

   Place the cooked spaghetti in a large serving bowl. Pour the hot oil over the pasta and toss to coat. Sprinkle with Parmesan cheese and serve immediately.

7. 7

   --- Fresh Garlic ---

8. 8

   Place all herbs, garlic and spices in a shallow bowl.

9. 9

   Heat the oil over medium heat until shimmering. Quickly pour the hot oil over the herbs, and wait a second then add a drizzle of balsamic vinegar. Top with salt.

10. 10

    Place the cooked spaghetti in a large serving bowl. Pour the hot oil over the pasta and toss to coat. Sprinkle with Parmesan cheese and serve immediately.