Bring a large pot of liberally salted water to a boil. Add the pasta and cook until al dente and strain the pasta. Meanwhile, heat the extra-virgin olive oil over medium heat in a saute pan large enough to hold the pasta. Add the garlic, red pepper flakes and salt. Cook until the garlic just begins to turn golden brown.. Yes, Spaghetti Aglio e Olio was originally made without the tomatoes. The cherry tomatoes add sweetness and a pop of color that I love even more than the original! Storing Leftovers. This spaghetti tastes best served right away. Store leftovers in an airtight container for 1 -2 days and reheated in the microwave when you're ready to enjoy.

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In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water. Meanwhile, in a large skillet, combine 6 tablespoons oil and garlic. Add pinch of red pepper flakes, if using. Cook over medium heat until garlic is very lightly golden, about 5 minutes.. Instructions. Step 1) - Aglio e olio recipe is quick and easy to make. First we recommend that you cook the pasta. Then in a large pot, bring plenty of water to a boil. Remember the rule 1:100:10, that is for every 100 g (3,50 oz) of pasta you need 1 liter (4 cups) of water and 10 g (¾ tablespoon) of coarse salt.