Rocco DiSpirito’s Spaghetti Aglio Olio

I have had Rocco’s latest cookbook Now Eat This! Italian for awhile and have yet to make  anything other than the caprese salad. So I decided to close my eyes and pick a recipe to make. Ok maybe that is not completely true but I did pick one, does it matter how?

This recipe is easy {which is all I will attempt during the week} and you most likely have everything already in your pantry. It turned out great, toddler approved as well. Garlicky, slightly creamy and with a bit of a kick. I could see adding kale to this next time.


*Rocco’s recipe calls for his super olive oil. I am really ok with my normal un-super olive oil, but if you do decide to make and use it, please let me know how that goes.




8 oz. Whole wheat spaghetti

Olive oil cooking spray

8 cloves garlic, thinly sliced

Pinch of crushed red pepper flakes

5 TBS roughly chopped fresh flat-leaf Italian parsley

2 cups fat-free reduced-sodium chicken broth

1 oz. Parmigianno-Reggiano, grated

1/2 olive oil *

Freshly ground black pepper


Preheat the broiler

Bring 4 quarts of water to a boil in a large pot and add 2 TBS salt. Add the spaghetti and cook according to the package directions.

Drain, reserving 1/4 cup cooking water.

Coat a large nonstick ovenproof skillet with 8 seconds of cooking spray. Spread the garlic slices over the pan, place over medium heat, and cook until the garlic starts to brown about 1 minute. Move the pan under the broiler and cook until the top surface of the garlic is evenly browned, about 1 minute.

Remove the pan from the broiler and place it on the stovetop with the heat turned off. Add the red pepper flakes, parsley, and chicken broth, place over medium heat and bring to a simmer. Add the pasta and reserved pasta cooking water. Increase the heat to medium-high, and add half the Parmigiano. Cook until the sauce coats the spaghetti and turn off the heat. Add  the olive oil {or super olive oil}, season with salt and pepper and toss thoroughly.

Divide among 4 plates and top each with remaining Parmigiano.

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