Pasta with Garlic and Oil—Aglio e Olio

Name: Pasta with Garlic and Oil—Aglio e Olio
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1 pound, spaghetti; , table salt (see note above); 6 tablespoons, extra-virgin olive oil; 1/4 cup, minced garlic (about 30 small, 20 medium, 10 large, or 5 extra large cloves) from 1 to 2 heads; 3/4 teaspoon, red pepper flakes; 3 tablespoons, chopped fresh parsley leaves; 2 teaspoons, lemon juice from 1 lemon; 1/2 cup, Parmesan cheese, coarsely grated (optional)

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Appears in Cook's Illustrated March/April 1999

The marriage of cooked and raw garlic as well as a generous splash of extra-virgin olive oil just before serving make this simple dish shout with flavor.

SERVES4 to 6

TIME50 minutes

WHY THIS RECIPE WORKS

For the best spaghetti with garlic and oil recipe, we found that a combination of cooked and raw garlic made our dish shout with flavor. A strategic amount of extra-virgin olive oil along with cooking water coated the spaghetti well. A spri...

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