I love that it is urban legend that when chef’s get off work after a long day cooking for others, that their favorite meal to make for themselves when the get home before going to bed is an Italian staple called, “Spaghetti Aglio E Olio” which means spaghetti with garlic and olive oil.  However, it has developed a nick name of Midnight Pasta with all great chefs as a staple to turn to when they are tired but hungry.  I love this recipe.  The perfect blend of Salt, Fat and Acid if you season the pasta water perfectly before cooking.  Enjoy!

Serves:

4

Total Time:

20 minutes
To Make
Ingredients:

  • Kosher salt
  • 1 lb. dried spaghetti, or pasta of your choice
  • 1/3 c. good olive oil
  • 8 large garlic cloves, minced
  • 1/2 tsp. crushed red pepper flakes
  • Juice of one lemon
  • 1/2 c. minced fresh parsley
  • 1 c. freshly grated Parmesan cheese, plus extra for serving 

Directions:

Bring a  large pot of water to a boil

When it comes to a boil, add a fist full of Diamond Kosher Salt to the pot and immediately add the pasta.  Before you drain the pasta set aside about 1 ½ cups of pasta cooking water before you drain the pasta.

Heat the olive oil over medium heat in a non-metallic pot large enough to hold the pasta, such as a 12-inch sauté pan or a large, shallow pot.

Add the garlic and cook for 1 minute, stirring frequently, until you begin to smell the aromatics, add the pepper flakes and cook for 30 seconds more.

Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 tsp. of salt, lemon juice and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Enjoy!

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