Whole wheat spaghetti with garlic and olive oil, known as spaghetti aglio e òlio in Italian, is a fabulously delicious and inexpensive dish to enjoy anytime, and especially in an economic downtime. If you love garlic, this dish may become one of your favorites. It’s a favorite among many students at the end of the month when they’re waiting for the next paycheck.
According to Green Mountain Garlic, “Ancient Egyptian slaves were given a daily ration of garlic to build strength and fight illness.” So, eat up and stay healthy this winter.
Cook Time: 10 minutes
Prep Time: 12 minutes
Servings: 6-7 servings
1 box Barilla Whole Wheat pasta
1 head garlic, all of the teeth peeled
¼ cup chopped parsley (flat-leaf or curly parsley)
1/3 cup olive oil
½ teaspoon red pepper flakes
Sea salt to taste
1/8 teaspoon freshly cracked black pepper
Optional – grated Parmigiano Reggiano cheese
1. Bring six quarts of water and one tablespoon of sea salt to a boil.
2. While the water is heating, process the garlic in a food processor until it is minced. This will only take a few seconds.
3. Cook the pasta until it has reaches the al dente stage (cooked, but with a little bite).
4. While the pasta is cooking, place the 1/3 cup of olive oil and the minced garlic in a large flat bottom skillet and cook over a medium flame until the garlic turn a whitish color. Be careful not to burn the garlic. This should take about two minutes. Add the red pepper, black pepper, and sea salt.
5. Add the cooked pasta and the parsley to the pan and stir well to incorporate the garlic, oil, and parsley.
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