Nothing is better than a lovely plate of yummy pasta on a super cold day. This is such a simple, elegant recipe to wow everybody you know. Even though Mario Batali isn’t on The Chew anymore, his recipe lives on. Grab your red hot chili flakes and let’s get cooking! xoxox
| Servings: 6 | easy | 1 to 30 min
Mario Batali’s Spaghetti Aglio e Olio
Salt and Pepper
1 1/2 pounds Spaghetti
1/2 cup Extra Virgin Olive Oil
3 Garlic cloves (sliced thinly)
1 tablespoon Red Chili Flakes
3/4 cup Pickled Cherry Peppers
1/2 cup Flat-Leaf Parsley
Bring a large pot of water to a boil over high heat and season generously with salt. Cook the pasta for one minute less than the package instructions.
Meanwhile, in a large saute pan over medium-low heat, add about 1/3 cup of olive oil. Add the garlic, chili flakes and pickled peppers. Add a tablespoon of pasta water to ensure the garlic doesn’t brown. Cook gently until the garlic softens, about 8 minutes.
Remove the pasta from the water and transfer to the pan. Toss to coat and add a ladle full of reserved pasta water.
Drizzle with a healthy amount of olive oil and toss in the chopped parsley. Toss to coat and emulsify the sauce. Serve in bowls and top with bread crumbs.