Spaghetti aglio e olio makes for a pretty plate when served up with grape tomatoes and lemon wedges.
Photo by Karen Hermann
Serves 4–6
1 box dried spaghettini or thin spaghetti
Kosher salt, divided
⅓ cup olive oil
6 garlic cloves, thinly sliced
1 pint grape or cherry tomatoes, halved
½ teaspoon crushed red pepper
Chopped fresh basil or parsley
Fresh ground black pepper, optional
Shaved Pecorino Romano or Parmesan
Lemon wedges, optional
Cook pasta according to package instructions in liberally salted water. In a large skillet or Dutch oven, over medium heat, add oil and garlic and cook just until garlic starts to brown—do not burn. Add tomatoes and crushed red pepper. Cook until tomatoes start to lose their juice, about 5 minutes.
Strain pasta, reserving 1 cup of pasta water, and add pasta to skillet. Toss with basil, salt and pepper until pasta is completely coated, adding some of the pasta water as needed to give pasta a shine and create a creamy texture. Garnish with shaved cheese and lemon wedges.
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