SPAGHETTI ALL’ AGLIO, OLIO E PEPERONCINO

SPAGHETTI ALL’ AGLIO, OLIO E PEPERONCINO

– courtesy of the Queen Creek Olive Mill 

INGREDIENTS

1 pound spaghetti

1/2 cup Queen Creek Olive Mill Balanced Extra Virgin Olive Oil

4-6 cloves garlic, chopped

1/2 teaspoon red chili flakes (or more… depending on your spice index)

Fresh grated Parmesan cheese

Salt to taste

Italian parsley, chopped

1 cup of reserved cooking water

INSTRUCTIONS:

This is an olive oil based sauce, very easy to prepare and incredibly tasty. You can prepare this meal in literally the same time it takes to boil the pasta. It was a staple growing up in my family. This is also my wife’s favorite pasta dish.

Cook spaghetti in a large pot of salted boiling water until al dente. Reserve on cup cooking water then drain. A few minutes before the the spaghetti is al dente, add Balanced Olive Oil, garlic, and red chili flakes to a saute pan that is large enough to accommodate the pasta when it has cooked. Cook over medium high heat until the garlic starts to turn golden (careful not to burn). Transfer pasta to the saute pan and toss. Salt to taste. If the pasta is dry, add some of the reserved cooking water.  Sprinkle with generous amounts of grated Parmesan cheese and chopped parsley.
Wine Pairing:  Pinot Noir
Product Used: Balanced Olive Oil 

RELATED PRODUCTS

• QUICK VIEW
• BALANCED EXTRA VIRGIN OLIVE OIL

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BLOSSOM TO BOTTLE GOODNESS

Queen Creek Olive Mill is a unique, family-owned Agritourism experience. As a sustainable olive farm and mill, we produce Arizona’s only extra virgin olive oil. Do you know where your oil comes from?

 

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