This dish is so simple that I was skeptical if my hubby would like it. But to my surprise he not only loved it but by far this is his favorite pasta dish. You can always add some mushrooms or veggies of your choice to this pasta dish. I sometimes like to top it with some Roasted Tomatoes. Cook the pasta and garlic with oil simultaneously and your dish will be ready within 10-15 mins. Its really surprising that a dish can be made so quick with barely any ingredients can taste so good. Now to the recipe…
Step By Step Stove top Method:
In a large vessel bring water to boil and cook the spaghetti as per package instructions. Once cooked, drain and transfer back into the vessel. Don’t wash the spaghetti with water after boiling and draining.
In a pan add the olive oil, bay leaf and finely sliced garlic and saute on low heat till garlic turns light brown and slightly cispy. Ensure not to cook the garlic on high heat or else it will cause garlic to get a burnt flavor. Switch off the gas and add the Italian seasoning, dry parsley, chili flakes to the oil. Stir so that all is mixed well.
Season the spaghetti with salt and pepper to taste. Now pour the garlic, oil and seasoning mix over the cooked spaghetti followed by Parmigiano Reggiano (reserve some for garnishing). Mix well.
Recipe Card
That’s it, our Spaghetti Aglio E Olio is ready!! Serve by topping it with some more Parmigiano Reggiano cheese and parsley. Enjoy !! Happy Cooking!! Shweta
