Pasta Aglio e’Olio

by: Chef Ben Davis

Compatible Wolf Appliances:

Introduction

A simple and delicious pasta dish that can be served either as a main dish or as a side dish with grilled or roasted meats, poultry, or seafood. Be sure to use very high quality olive oil and fresh herbs to extract the most flavor from this dish. You can vary the heat by adding more chili flakes or omitting them all together if you prefer a less spicy dish. Remember to control the heat on the burner to prevent any chance of the garlic burning which will ruin the dish.

Yeilds
4
Servings
Prep Time
20
minutes
Cook Time
15
minutes

Ingredients

  • 1 pound dried spaghetti
  • 1 cup extra virgin olive oil
  • 12 large garlic cloves, cut into thin slivers
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt
  • ground black pepper
  • 1 cup fresh parsley, minced
  • 1/2 cup parmesan cheese, freshly grated
  • 2 lemons

Instructions

Bring a large pot of water to a boil on a Wolf Burner and add a generous amount of salt. Add the spaghetti, cooking until al dente, 8-10 minutes. Drain.

While the pasta is cooking, heat olive oil in a large pan over medium heat. Slice garlic very thin. Add the garlic and stir frequently until the garlic is golden brown. Drop burner to lower level and add red pepper flakes.

Add the drained spaghetti directly to the pan. Toss until spaghetti is thoroughly coated with the garlic oil. Season with salt and pepper.

Add lemon juice and fresh parsley. Top with the freshly grated parmesan when the dish is ready to be served.