Spaghetti aglio e olio with Garlic Butter EVOO

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1 pound spaghetti or linguini
2 cloves garlic, minced
1/2 cup Garlic Butter EVOO
Pinch  of red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/2 lemon, zested
Cracked black pepper
Freshly grated Parmigiano-Reggiano (optional)

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally until cooked al dente.
• While the pasta  is cooking, combine the garlic, Garlic Butter EVOO and red pepper flakes in a large skillet and cook over low heat until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta, reserving about a 1/4 cup of the cooking water. 
• Toss the pasta and the reserved water with the garlic mixture. Top with parsley and lemon zest. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with freshly grated Parmigiano-Reggiano and cracked black pepper

To make this meal extra delicious, add sautéed or grilled Garlic Butter EVOO-marinated shrimp!

Garlic Butter Infused Extra Virgin Olive Oil

$24.00

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