Easiest Way to Make Favorite Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic)

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We hope you got insight from reading it, now let's go back to scarlett's pasta or spaghetti aglio e olio (spaghetti with oil and garlic) recipe. You can cook scarlett's pasta or spaghetti aglio e olio (spaghetti with oil and garlic) using 15 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic):

1. Take of To cook the pasta:.
2. Take 4-5 cups of water (to cook pasta).
3. You need 1 tablespoon of salt.
4. Provide 250 g of pasta Spaghetti.
5. Use of To make the garlic parsley oil sauce:.
6. Get 1/2 cup of extra virgin olive oil.
7. You need 100 g of soft unsalted butter.
8. Get 5-6 cloves of garlic, finely sliced.
9. Prepare 1 tablespoon of chilli flakes.
10. Prepare To taste of salt and pepper.
11. Take 3-4 tablespoons of pasta water (to loosen the pasta).
12. Use 1 of lemon, sliced in half.
13. Prepare 1/2 bag of fresh parsley, roughly chopped (use more or less depending on preference).
14. Get of For garnish:.
15. Provide 2 tablespoons of parmesan cheese, grated (add more or less depending on preference).

Instructions to make Scarlett's pasta or Spaghetti Aglio e Olio (spaghetti with oil and garlic):

1. In a stockpot add water and bring to a boil. Once water is boiling season water with salt. Add pasta to the pot and cook pasta, until al dente or according to the instructions on the packet (8-10 minutes)..
2. In a large pan or wok on medium to low heat, add olive oil and the butter. Let the butter fully melt, and then add the thinly sliced garlic and stir frequently to prevent garlic from burning. Gently cook off the garlic until it is lightly golden brown on the edges, then add in the chilli flakes, season with salt and pepper and stir..
3. Once the pasta has cooked, turn off the heat. Drain and add the spaghetti directly to the pan (add reserved pasta water if needed). Add garlic oil, mix and toss spaghetti until it is thoroughly coated. Remove pan from heat. Squeeze half a lemon and mix well together..
4. Add the fresh parsley and a generous amount of grated parmesan cheese. Mix well together. Squeeze in the remaining half a lemon and stir. Taste and season if needed (add more pepper or salt depending on preference). Stir and mix thoroughly together..
5. Serve with a final garnish grated parmesan. Serve and eat immediately while hot..

This pasta is traditionally a late night food due to its ease and accessibility of ingredients. While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy. Some say the dish comes from Naples, while others say it originated in the Southeastern region of Abruzzo. While it cooks, add the garlic to the pan with the warm oil. The oil should be just warm enough that the garlic sizzles gently.

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