Skip to main content

Spaghetti Aglio E Olio


12 oz. spaghetti
8 cloves garlic, thinly sliced
1 cup extra-virgin olive oil
Kosher salt
1 lemon, juiced (save the zest)
1 cup fresh parsley leaves, chopped
1 teaspoon red pepper flakes, or to taste
1/2 cup Parmesan cheese, grated
Lettuce for decoration


In a large pot pour cold water, add in pinch of salt and 1 teaspoon of oil and bbring to boil. Cook the pasta according to bag directions and drain. Save the pasta water (about 2 cups).

Place a large skillet over medium high heat, add in olive oil, heat it and add in garlic. Cook for 2 minutes or until lightly golden. Add in water from pasta and cook for another one minute. Turn of the heat, add in lemon juice, zest and parsley. Stir in to combine. Drizzle with some olive oil. Top with Parmesan, season with pepper flakes and decorate with lettuce. 
Serve while still warm.


Popular posts from this blog

Twice-Baked Potatoes in a Dish and Potato Skins

9 medium russet potatoes 4 ounces cream cheese 1/2 cup sour cream 4 tablespoons butter 3 cloves garlic, finely chopped 1/2 to 3/4 teaspoon salt  1/4 teaspoon pepper   1/4 to 1/2 cup milk (if potatoes are too thick) 1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried 2 1/2 to 3 cups shredded cheddar cheese canola oil to fry in sour cream, if desired 3 green onions, sliced

Bacon Wrapped Apple BBQ Chicken

Ingredients 2 small boneless skinless chicken breasts 4 slices bacon 1/2 cup BBQ sauce (homemade or store bought) 2 large apples, peeled and cur into small pieces 2 tablespoons lemon juice