Recipe: Classic Spaghetti Aglio e Olio

This is probably the simplest Italian recipe in existence!  Stripped down to the basics of classic Italian food - spaghetti, garlic, and olive oil - this recipe also can serve as the basis for dozens of variations and other delicious Italian recipes.

If you want a bit more substance, try adding grated Italian cheeses, fresh herbs of your choice, or fresh diced ripe tomatoes. If you have more time, or want more variety, add diced cooked chicken, sundried tomatoes, sauteed mushrooms, onions, and/or green or red peppers, or sliced olives - or top with a variety of sauces - your creativity is the only limit to this dish!

Classic Spaghetti Aglio e Olio
(Serves 4-6.)

Ingredients:

Spaghetti all' aglio, olio e peperoncino.(Photo credit: Wikipedia)

1 lb spaghetti
1 tsp salt
1/2 cup good olive oil
4 garlic cloves, grated
*other ingredients optional

Directions:

• Fill a very large pot (an 8 quart pot works best) with water, add the salt, and bring to a boil. (Hint: cover the pot so the water boils sooner.)
• Once the water is boiling, add the spaghetti (leave lid off the pot now), turn heat down to medium-low, and gently cook the spaghetti until just al dente. Read the package directions for guideline. Drain well and put back in pot, cover and keep hot.
• Put the olive oil and garlic in a very large skillet over medium heat and cook, stirring, just until garlic gets golden and fragrant, but not brown or burned - 30-60 seconds should be plenty. 
• Transfer the cooked spaghetti to the skillet and, using a pair of tongs, toss the spaghetti so it gets coated with the aglio e olio (garlic and oil) sauce.
• *You may add other ingredients as you wish, such as herbs, peppers, olives, and/or Parmesan cheese, etc. (Also see suggestions above.)