Also known as spaghetti aglio e olio. Personally I use linguini but you can also use spaghettini but NEVER angel hair. You want a thin macaroni, spaghetti is really too thick and angel hair, in my opinion is gross.
The way I do it is the way I like it – there are variations to-taste.
Put up the pot to boil. Take a small (6 inch) frying pan, add olive oil and garlic. Use low heat (or low flame) to just get the garlic fragrant. Turn off the heat.
When the macaroni is cooked drain it but not too much, you want it fairly wet. Put the macaroni back in the pot, add the garlic/olive oil. Keep a low heat under the pot while you mix it all together (coating the macaroni), add fresh ground black pepper.
Dump onto a plate add the grated cheese of your choice – Eccolo!
Variations to taste (and answers to questions you might have):
~ I always add a little bit of lemon juice to the olive oil/garlic pan. It just seems to brighten it up.
~ Some folks add hot red pepper flakes – you can add them to the olive oil pan or to the pot after the pasta has been coated. Your choice – to your taste or not at all.
~ The garlic – you can slice it VERY thinly, you can mince it, you can use a garlic press – whatever you like.
~ How much garlic? Hey, you’re eating it, please yourself. While I have an apron that says “There is no such thing as too much garlic” – that’s not true but you get to decide that.
~ How much olive oil? Ah, – who knows – enough to nicely coat however much macaroni you are cooking. You can always add more olive oil after you’ve mixed everything together if it looks to dry or you just want more olive oil.
~ Grated cheese – I like Romano – specifically Locatelli Romano which is not always easy to get and it’s way expensive so plain Romano has to do. You can use Parmesan if that’s how you roll.
~ Also – depending on which, or how many, greasy pans you want to wash – You can use a bigger frying pan to do the garlic and oil and then put the pasta into that pan to coat the macaroni. I do the small frying pan into the macaroni pot. I’ll use a spoon to get out all the garlic bits and olive oil.
I use this as a side dish but there is nothing to stop you from making it a main dish.
See – easy peasy.