Reviews (2) Add Rating & Review 36 Ratings 5 star values: 7 4 star values: 5 3 star values: 17 2 star values: 6 1 star values: 1 Martha Stewart Member Rating: Unrated 01/20/2017 Looks more like basil in the picture than flat leaf parsley. Sounds delish with either. Martha Stewart Member Rating: Unrated 02/13/2015 Really to be more authentic this recipe should have a bit of spice to it, such as the addition of red pepper flakes. This is how it is done in Italy and makes for a much more interesting flavour. Otherwise recipe looks great!
Back to Spaghetti Aglio e Olio All Reviews for Spaghetti Aglio e Olio - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Spaghetti Aglio e Olio Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Ingredients Ingredient Checklist Coarse salt 12 ounces spaghetti 3/4 cup extra-virgin olive oil, plus more for drizzling 8 cloves garlic, 4 thinly sliced and 4 minced 1 lemon, zested and juiced 1 1/4 cups packed fresh flat-leaf parsley leaves Parmesan cheese, grated, for serving
Gallery Spaghetti Aglio e Olio
Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Gallery
Spaghetti Aglio e Olio
Spaghetti Aglio e Olio
Spaghetti Aglio e Olio
Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Recipe Summary
prep: 15 mins total: 15 mins
Servings: 4
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Servings: 4
4
Ingredients
Ingredients
- Coarse salt 12 ounces spaghetti 3/4 cup extra-virgin olive oil, plus more for drizzling 8 cloves garlic, 4 thinly sliced and 4 minced 1 lemon, zested and juiced 1 1/4 cups packed fresh flat-leaf parsley leaves Parmesan cheese, grated, for serving
Directions
Bring a large pot of generously salted water to a boil. Cook pasta until very al dente. Reserve 2 cups pasta water; drain pasta.
Heat a large straight-sided skillet over medium heat. Add oil and garlic slices and cook until slices are lightly golden, about 2 minutes; transfer to a paper towel to drain. Add minced garlic to skillet and cook until fragrant and just beginning to color (do not let turn golden), about 30 seconds. Whisk in pasta water and simmer 2 minutes. Add pasta and cook until liquid is reduced, about 1 minute. Remove from heat, add lemon zest and juice, and stir to combine. Stir in parsley, drizzle with oil, and top with garlic slices. Serve with cheese.
Reviews (2)
Add Rating & Review 36 Ratings 5 star values: 7 4 star values: 5 3 star values: 17 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: Unrated 01/20/2017 Looks more like basil in the picture than flat leaf parsley. Sounds delish with either. Martha Stewart Member Rating: Unrated 02/13/2015 Really to be more authentic this recipe should have a bit of spice to it, such as the addition of red pepper flakes. This is how it is done in Italy and makes for a much more interesting flavour. Otherwise recipe looks great!
Reviews (2)
Add Rating & Review 36 Ratings 5 star values: 7 4 star values: 5 3 star values: 17 2 star values: 6 1 star values: 1
Add Rating & Review
36 Ratings 5 star values: 7 4 star values: 5 3 star values: 17 2 star values: 6 1 star values: 1
36 Ratings 5 star values: 7 4 star values: 5 3 star values: 17 2 star values: 6 1 star values: 1
36 Ratings 5 star values: 7 4 star values: 5 3 star values: 17 2 star values: 6 1 star values: 1
5 star values: 7 4 star values: 5 3 star values: 17 2 star values: 6 1 star values: 1
Martha Stewart Member Rating: Unrated 01/20/2017 Looks more like basil in the picture than flat leaf parsley. Sounds delish with either. Martha Stewart Member Rating: Unrated 02/13/2015 Really to be more authentic this recipe should have a bit of spice to it, such as the addition of red pepper flakes. This is how it is done in Italy and makes for a much more interesting flavour. Otherwise recipe looks great!Martha Stewart Member
Rating: Unrated 01/20/2017
Looks more like basil in the picture than flat leaf parsley. Sounds delish with either.
Rating: Unrated
Rating: Unrated 02/13/2015
Really to be more authentic this recipe should have a bit of spice to it, such as the addition of red pepper flakes. This is how it is done in Italy and makes for a much more interesting flavour. Otherwise recipe looks great!
All Reviews for Spaghetti Aglio e Olio
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spaghetti Aglio e Olio
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
