Spaghetti Aglio & Olio
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Spaghetti Aglio & Olio
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
400g Dunnes Stores dried spaghetti
5 tbsp Dunnes Stores extra virgin olive oil
6-8 garlic cloves, sliced thinly
1 tsp dried red chilli flakes
A small handful flat leaf parsley, finely chopped
50g Dunnes Stores Parmigiano Reggiano cheese, finely grated
Sea salt
Directions
INGREDIENTS
- 400g Dunnes Stores dried spaghetti
- 5 tbsp Dunnes Stores extra virgin olive oil
- 6-8 garlic cloves, sliced thinly
- 1 tsp dried red chilli flakes
- A small handful flat leaf parsley, finely chopped
- 50g Dunnes Stores Parmigiano Reggiano cheese, finely grated, plus extra for garnish
- Sea salt
METHOD
- Bring a large pot of salted water to the boil.
- Cook the spaghetti until al dente. Drain the pasta, reserving a cup or so of the liquid and place back in the pot.
- Place a large frying pan over a medium high heat and add the olive oil. Add the garlic while the oil is still coming to temperature and cook until slightly golden for 4-5 minutes. Add in the red chilli flakes and fry for a further 1 minute.
- Add the oil with garlic and chilli flakes, reserved cooking water, Parmesan cheese and chopped parsley to the cooked pasta and toss until the pasta is evenly coated.
- Serve straight away with more grated Parmesan cheese.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 400g Dunnes Stores dried spaghetti
- 5 tbsp Dunnes Stores extra virgin olive oil
- 6-8 garlic cloves, sliced thinly
- 1 tsp dried red chilli flakes
- A small handful flat leaf parsley, finely chopped
- 50g Dunnes Stores Parmigiano Reggiano cheese, finely grated, plus extra for garnish
- Sea salt
METHOD
- Bring a large pot of salted water to the boil.
- Cook the spaghetti until al dente. Drain the pasta, reserving a cup or so of the liquid and place back in the pot.
- Place a large frying pan over a medium high heat and add the olive oil. Add the garlic while the oil is still coming to temperature and cook until slightly golden for 4-5 minutes. Add in the red chilli flakes and fry for a further 1 minute.
- Add the oil with garlic and chilli flakes, reserved cooking water, Parmesan cheese and chopped parsley to the cooked pasta and toss until the pasta is evenly coated.
- Serve straight away with more grated Parmesan cheese.