Spaghetti All’aglio E olio
Spaghetti all’Aglio e Olio (Spaghetti with Garlic and Oil)
This dish comes from Campania, Italy.
The flavor of the olive
oil is what makes this dish, so use the finest extra virgin olive
oil.
1 pound spaghetti
2/3 cup olive oil
3 large cloves garlic, crushed
Salt, to taste
Pepper, to taste
Cook spaghetti in plenty of boiling, salted water, with a dash
of olive oil.
Heat olive oil with cloves of garlic but do not let
the garlic brown.
Warm oil gently to release the flavor of the
garlic.
When spaghetti is cooked, drain it and transfer to a warm
serving bowl.
Pour over the oil and garlic and toss the spaghetti
well.
Serve immediately.
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