Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination!
Aglio e Olio Mondays used to be a thing in our house, but we drifted away from that, replacing it with takeout way too often. Well, it’s time to get back to basics. Sometimes I run the two busy working parents excuse but it really doesn’t fly with something this quick and easy. Aglio e Olio means oil and garlic, and that’s almost all there is to it. I like to add a pinch of hot pepper, and a little parsley for garnish, then serve it with grated cheese on the side so everybody can add as much or as little as they want. Perfect weeknight dish!
Variation: If you are an anchovy fan (much respect), you can chop up at least 8 anchovy filets and add with the garlic, for Aglio, Olio e Alici.
- 1 pound pasta such as spaghetti, linguine or spaghettini
- ½ cup extra-virgin olive oil
- 2 garlic cloves, sliced thin
- pinch of crushed red pepper flakes
- salt to taste
- flat leaf parsley, chopped for garnish
- 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 gloden brown.
- Add the pasta to the saute pan and toss until well coated.
- Transfer the pasta to warm serving plates, garnish with the chopped parsley and serve with grated parmigiano-reggiano or pecorino-romano cheese on the side.
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