Spaghetti with Olive Oil and Garlic – Spaghetti Aglio E Olio
A web-exclusive recipe from Italian Cooking and Living
# 1 pound spaghetti
# 1/4 cup extra-virgin olive oil
# 2 dried chili peppers, crumbled
# 4 or 5 garlic cloves, thinly sliced
# freshly ground black pepper
Bring 6 quarts of water to a boil; add the spaghetti and salt and cook until al dente; drain, reserving 1/4 cup of the cooking water.
Meanwhile in a sauté pan large enough to accommodate the spaghetti later, heat the olive oil over medium heat, add the chili and garlic, and cook until the garlic becomes golden, about one minute. Be careful not to let the garlic brown.
Toss the spaghetti in the pan with the oil; don’t introduce any water yet. Once the oil and spaghetti have intermingled, add the cooking water; sauté for one minute to thicken the sauce, and serve immediately, with some freshly ground black pepper if desired. Serves 4