Aglio e Olio (Spaghetti in Oil)

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Spaghetti Aglio e Olio


  • Salt and Pepper
  • 1 1/2 pounds Spaghetti
  • 1/2 cup Extra Virgin Olive Oil
  • 3 Garlic cloves (sliced thinly)
  • 1 tablespoon Red Chili Flakes
  • 3/4 cup Pickled Cherry Peppers
  • 1/2 cup Flat-Leaf Parsley


  1. Bring a large pot of water to a boil over high heat and season generously with salt. Cook the pasta for one minute less than the package instructions.
  2. Drain pasta reserving approximately 1 cup of water
  3. In a large sauté pan over medium-low heat, add about 1/3 cup of olive oil. Add the garlic, chili flakes and pickled peppers. Add a tablespoon of pasta water to ensure the garlic doesn’t brown. Cook gently until the garlic softens, about 8 minutes.
  4. Add pasta to pan. Toss to coat and add a ladle full of reserved pasta water.
  5. Drizzle with a healthy amount of olive oil and toss in the chopped parsley.
  6. Toss to coat and emulsify the sauce.
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