Beppe & Gianni’s Trattoria
Eugene | beppeandgiannis.net
Chefs John “Gianni” Barofsky
& Beppe Macchi
Spaghetti aglio e olio (spaghetti with garlic and oil in Italian) is a traditional Italian pasta dish from Napoli. The simplicity of the dish is enhanced by the quality of ingredients you use, such as extra virgin olive oil and Parmigiano-Reggiano cheese.
Spaghetti Aglio e Olio
Makes: 6 servings | Cook time: 15 minutes
A dash Salt and pepper
1½ pounds spaghetti
½ cup extra virgin olive oil
3 garlic cloves (sliced thinly)
1 tablespoon red chili flakes
½ cup flat-leaf parsley, chopped
Garnish: Grated Parmigiano-Reggiano cheese
½ cup extra virgin olive oil
3 garlic cloves (sliced thinly)
1 tablespoon red chili flakes
½ cup flat-leaf parsley, chopped
Garnish: Grated Parmigiano-Reggiano cheese
Bring a large pot of water to a boil over high heat and season generously with salt. Cook the pasta for one minute less than the package instructs.Meanwhile, in a large sauté pan over medium-low heat, add about 1/3 cup of olive oil. Add the garlic and chili flakes. Add a tablespoon of pasta water to ensure the garlic doesn’t brown. Cook gently until the garlic softens, about 8 minutes.
Remove the pasta from the water and transfer to the pan. Toss to coat and add a ladle full of reserved pasta water.
Drizzle with a healthy amount of olive oil and add the chopped parsley. Toss to coat and emulsify the sauce. Top with Parmigiano-Reggiano cheese.
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