Have you ever seen a meal in a movie that looked so good that you wanted it for yourself? That’s what inspired this pasta aglio e olio recipe, which comes from Roy Choi, the chef who came up with all of the recipes for the film Chef. This pasta dish can be enjoyed with some garlic bread and a side dish of salad to add a more fresh and crunchy flavor.
How to Make It
Ingredients:
- 1 pound dried spaghetti pasta
- ¾ cup extra-virgin olive oil
- 12 large peeled garlic cloves that are cut into thin slices
- 2 teaspoons of red pepper flakes crushed and some extra for serving
- Salt and black pepper
- ⅓ cup fresh parsley, finely chopped
- 2 tablespoons lemon juice (fresh), plus extra lemon wedges for serving
- ½ cup freshly grated Parmesan cheese. Keep extra for serving
Instructions:
1. Put some water and salt in a big pot and bring it to a boil.
2. Add the spaghetti, cooking until al dente, which should take 8-10 minutes. Drain, and keep a cup of pasta water to one side.
3. In a different pan, which should be large, put the olive oil over medium-low heat. Add the garlic and cook. Stir it often and cook until golden brown. This should take about three minutes. Add the crushed red pepper flakes and a good pinch of salt and pepper.
4. Add the drained spaghetti to the pan and toss. Then, add the extra cup of pasta water until the spaghetti is completely coated. Please note that when cooking the garlic, you need to keep an eye on it so it doesn’t burn.
5. Remove this from the heat, and then add the parsley, lemon juice, and Parmesan and mix well. Check often for flavor, and add more salt if deemed necessary. Add some more Parmesan, lemon wedges, and some more crushed red pepper flakes as a garnish.