IMG_8268Up today on Rip + Tan, is one of my favorite pasta recipes, Spaghetti Aio E Oio. It is beyond simple but packs so much flavor. I highly recommend using a nice flavorful olive oil, as it really makes a big difference. I might have to make a big bowl of it tonight for me and the babes.


Serves 4

1 lb spaghetti
sea salt
1/3 cup good olive oil
4 small cloves garlic, thinly sliced
1 1/2 – 2 teaspoons red chili flakes (depending on the level of spiciness you like)
3 tablespoons chopped parsley

IMG_8266Bring a large stock pot filled with water to a boil. Add a generous amount of sea salt, as this is how the pasta really gets seasoned with salt in this recipe.
IMG_8267While the pasta is cooking, put the olive oil, sliced garlic, and chili flake in a large saucepan and place over medium heat. Cook, stirring constantly until the garlic is a golden color and then immediately remove from the heat. Do not let the garlic become brown.

Reserve a small amount of pasta water just in case you need it to loosen up the pasta. Toss the cooked drained pasta with the entire contents of the saucepan, mixing to coat all the strands evenly. Add the chopped parsley and continue mixing. Taste and season if necessary with sea salt. If the pasta needs a little moisture, you can add some pasta water. Divide into individual bowls and serve immediately.