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Wednesday: Our 'Milk and Cookies' Show with Jesse Tyler Ferguson and Carla Hall’s Bite-Sized Desserts

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Aglio Olio

Serves 4 servings

Originally aired

INGREDIENTS
  • Salt
  • 1 pound spaghetti
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1 2-ounce container imported Italian anchovy fillets with red pepper flakes -- if you can't find these, use regular anchovies and add 1/2 teaspoon crushed red pepper flakes
  • 6-8 large cloves garlic
  • 1/2 cup finely chopped flat-leaf parsley
  • Freshly ground black pepper
PREPARATION

Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and then the pasta. Cook to al dente according to package directions. Right before draining, remove and reserve 1 cup of the pasta cooking water.

Place a large skillet over medium-high heat, and add the EVOO. Add anchovies, garlic, and pepper flakes, if you're using them. Break up anchovies with a wooden spoon until they melt into the oil and garlic mixture.

Add reserved pasta water to the skillet, then the spaghetti, parsley, lots of pepper and a little salt to taste. Toss together and cook for 1 more minute so that the pasta has a chance to soak up some of the sauce. Serve with chunks of crusty bread for mopping up the excess goodness.

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