Mario Batali's Spaghetti Aglio e Olio

Mario Batali
Servings: 6
1 to 30 min
Part 1 of 2

Traditional Italian Spaghetti

  • Ingredients
  • step-by-step directions
Mario Batali's 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
  • Fat Boy Bread Crumbs
  • 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.
  • Meanwhile, in a large saute 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. 
  • Remove the pasta from the water and transfer to the pan. Toss to coat and add a ladle full of reserved pasta water. 
  • Drizzle with a healthy amount of olive oil and toss in the chopped parsley. Toss to coat and emulsify the sauce. Serve in bowls and top with fat boy bread crumbs.
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