Ina's spaghetti with garlic and olive oil is one of the simplest and best Italian pastas you can make!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Spaghetti Aglio E Olio
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 10 min
Inactive: 5 min
Cook: 20 min
Yield: 4 servings

Ingredients

Kosher salt
1 pound dried spaghetti, such as DeCecco
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving

Directions

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edgesdon't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pastacooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

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Ina Garten's 5Star Spaghetti Aglio E Olio | Barefoot Contessa | Food Network
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