Aglio e Olio is a simple yet flavorful Italian pasta dish that highlights the combination of garlic (aglio) and olive oil (olio). Here's a classic recipe for Aglio e Olio:
Ingredients:- 8 ounces spaghetti or linguine pasta
- 1/2 cup extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup chopped fresh parsley
- Salt, to taste
- Grated Parmesan cheese (optional)
Instructions:
1. Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes to the skillet and sauté until the garlic turns golden brown and becomes fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Remove the skillet from the heat and add the cooked pasta directly to the skillet, tossing it in the garlic-infused oil. Use tongs or a pasta fork to coat the pasta evenly.
4. If the pasta seems dry, add some of the reserved pasta cooking water, a few tablespoons at a time, to moisten and create a silky sauce. Toss the pasta gently to incorporate the water.
5. Stir in the chopped parsley and season with salt to taste. Toss the pasta again to distribute the flavors evenly.
6. Serve the Aglio e Olio pasta immediately, garnishing with additional red pepper flakes, parsley, and grated Parmesan cheese if desired.
Aglio e Olio is often enjoyed as a simple and satisfying dish on its own, but you can also add grilled shrimp, sautéed vegetables, or roasted cherry tomatoes for added flavor and variety. Remember, the beauty of this dish lies in its simplicity and the quality of its few ingredients. Enjoy your Aglio e Olio pasta!