Spaghetti Aglio Napoletano


All it takes is one taste of our Spaghetti Aglio Napoletano — with its fragrant garlic, crushed red chilis, and fresh parsley — to prove the age-old adage is true: nothing compares to that perfect bite of pasta.






What you'll need

  • 1 box linguine or spaghetti (or 3/4 lbs fresh pasta)
  • 2/3 cup extra virgin olive oil
  • 3 Tbsp Aglio Napoletano
  • Sprigs of fresh parsley, optional
  • Salt, optional
  • Parmesan cheese, optional


1. Put a large pot of salted water on to boil.
2. Heat the olive oil in a large deep pan over medium-high heat. Once shimmering, add the Aglio Napoletano. Stir frequently for 2 to 3 minutes and turn off the heat.
3. Once water has come to a rapid boil, cook the pasta until it is just about al dente. Drain and reserve 1 cup of the pasta liquid.
4. When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half.
5. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce.
6. Optionally season with salt, parsley, and parmesan cheese if desired, and serve