This creamy pasta salad recipe skips the mayonnaise for a lush sauce made with almond milk and avocado to make an easy grilled vegetable pasta salad you'll.
Spaghetti Aglio E Olio
Recipe Summary Spaghetti Aglio E Olio
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.
Ingredients | Vegetable Pasta Pasta Bake Recipes
1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
½ cup olive oil
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.
Info | Vegetable Pasta Pasta Bake Recipes
prep:
10 mins
cook:
22 mins
total:
32 mins
Servings:
4
Yield:
4 servings
