MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spaghetti Aglio E Olio
Categories: Pasta, Vegetarian
Yield: 4 Servings

8 oz Spaghetti (225 g)
1 tb Fine sea salt (18 g);
- for pasta water
1/4 c Extra virgin olive oil
- (60 ml)
5 cl Garlic (15 g);
- thinly sliced
1/2 ts Red pepper flakes (1 g);
- adjust to taste
1/4 c Fresh parsley (15 g);
- finely chopped
1 tb Fresh lemon juice (15 ml)
- (optional)
1/2 ts Lemon zest (1 g) (optional)
1/4 c Vegan parmesan (20 g);
- for serving (optional)

Preparation time: 10 minutes
Cooking time: 15 minutes

This easy aglio e olio features al dente spaghetti coated in a velvety
garlic-infused sauce with a touch of heat from red pepper flakes.
It's a gloriously simple Italian classic you just can't miss.

Bring a large pot of water to a rolling boil. Add the salt and cook
the spaghetti according to the package directions until al dente,
meaning it should still have a slight bite in the center.

Before draining the pasta, carefully scoop out 1-1/2 cup (360 ml) of
the pasta water and set it aside. You may not use all of it. Then
drain the spaghetti.

While the pasta cooks, pour the olive oil into a wide skillet or
saute pan and place it over low heat. Add the sliced garlic and cook
gently for 2 to 3 minutes, stirring often, until it is fragrant and
lightly golden. Do not let it get dark brown, or it will taste bitter.

Add the red pepper flakes and stir for about 30 seconds so they
flavour the oil.

Pour about 1/2 cup (120 ml) of the reserved pasta water into the pan.
Raise the heat to medium and let it bubble for a few seconds. This
helps the oil and water combine into a light sauce.

Add the drained spaghetti to the pan. Toss continuously with tongs or
a spoon for 1 to 2 minutes so the pasta absorbs the sauce. Add a
little more pasta water as needed until the pasta looks glossy and
lightly coated, not dry and not sitting in oil. I used around 1/2 cup
(120 ml).

Turn off the heat. Add the parsley, lemon juice, and lemon zest, then
toss again until everything is evenly mixed.

Recipe by Jessica Hylton

Serve immediately, with vegan parmesan on top if desired.

Recipe FROM: <https://jessicainthekitchen.com/aglio-e-olio/>

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