3ClovesGarlicPressed or Minced Finely (2 about Teaspoons)
2PinchesRed Pepper Flakes
½CupCooked Green English Peas
3TablespoonsGrated Parmigiano-Reggiano Cheese
Instructions
Cook Spaghetti. Fill a large pot with cold water, add salt, and bring to a boil over medium high heat. Add spaghetti and cook just before it is al dente.
3 Teaspoons Salt, 6 Ounces Uncooked Spaghetti, Cold Water
Save Cooking Water. Reserve ½ cup of pasta water from pot and drain spaghetti.
Make Olive Oil Sauce. Meanwhile, as pasta cooks, heat olive oil in a large skillet over low heat. Add garlic and red pepper flakes. Cook just until garlic and red pepper flakes are fragrant, about 1 to 2 minutes. Do not let garlic brown.
3 Tablespoons Extra Virgin Olive Oil, 3 Cloves Garlic, 2 Pinches Red Pepper Flakes
Combine Spaghetti and Sauce. Add drained spaghetti and toss to coat in spiced garlic oil. Add cooked green peas and reserved pasta water. Continue to cook over medium heat until all is combined and the water is absorbed by the pasta.
½ Cup Cooked Green English Peas
Add Cheese and Serve. Add grated Parmigiano-Reggiano cheese. Stir well, plate immediately… and Enjoy!
3 Tablespoons Grated Parmigiano-Reggiano Cheese
Video
Notes
My Top Tips♡ Always salt the cooking water for the spaghetti. Without salting the cooking water, the pasta will taste flat and require salt later in the cooking of this dish.♡ Check the pasta package as to the cooking times for the particular brand you are using. Cook the pasta for about 1 to 2 minutes less than the minimum time stated on the package.♡ You must save a half cup of pasta water! This is the magic ingredient that makes the dish come together quickly.After adding the pasta water to the skillet in Step #4 you will continue to cook the spaghetti until it is al dente. The water will be absorbed into the spaghetti and the olive oil and garlic sauce will be more flavorful.Variations and SubstitutionsSubstitutions for Green (English) Peas: Fresh parsley or chives. Sugar Snap Peas - roll cut the sugar snap peas into ⅓” pieces. Cooked asparagus tips. Cooked and shelled edamame.Ham or Bacon Variation: Add any one of the following: 2 tablespoons finely diced cooked ham or pancetta or 2 tablespoons crumbled bacon.Garnishes: Garlic and butter-flavored crushed croutons or toasted walnuts.Storage & Reheating InstructionsRefrigeration: You can store leftovers in an airtight container in the refrigerator for up to 3 days.Reheating: Reheat leftover Spaghetti Aglio in the microwave or on the stove in a frying pan by adding a little water, heating it gently, and stirring occasionally.