Spaghetti Aglio e Olio with a Sicilian Twist
Details
A classic Italian pasta elevated with a fiery kiss and a hint of Sicilian sunshine!
Ingredients
Instructions
Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the pasta cooking water.
Prepare the garlic oil
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and dried chili peppers (or red pepper flakes). Cook gently, stirring occasionally, until the garlic is golden and fragrant, being careful not to burn it. This should take about 5-7 minutes. If using, add the white wine and let it reduce for 1-2 minutes.
Combine pasta and sauce
Drain the spaghetti and add it directly to the skillet with the garlic oil. Toss well to coat the pasta. Add about 1/2 cup of the reserved pasta cooking water, a little at a time, continually tossing until a light sauce forms and coats the spaghetti beautifully. Season with salt and freshly ground black pepper.
Finish and serve
Stir in the fresh chopped parsley. If desired, sprinkle with toasted breadcrumbs for added texture and a traditional Sicilian touch. Serve immediately.
To make toasted breadcrumbs (if using)
In a small dry pan, toast 2 tablespoons of breadcrumbs over medium heat, stirring constantly, until golden brown and fragrant. Set aside.
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