EFK Tested
Erickson Spaghetti Aglio e Olio
An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.
- Yield
- 4–6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Cook spaghetti until al dente; reserve pasta water.
- 2. Gently cook garlic in olive oil until pale golden. Add red pepper flakes.
- 3. Add pasta and a splash of pasta water and toss vigorously until glossy.
- 4. Finish with parsley and optional lemon.
Equipment
Standard home kitchen equipment appropriate to the method
Instant-read thermometer when cooking meat, poultry, or seafood
Food safety & storage
Use clean utensils and refrigerate perishable leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗