Aglio e Olio
Aglio e Olio: This classic Italian pasta dish is a testament to the beauty of simplicity. With just a handful of ingredients – pasta, olive oil, fresh garlic, red pepper flakes, and parsley – you can create a meal that's both comforting and flavorful. The key is in the quality of the olive oil and the perfect balance of garlic and chili, cooked gently to infuse the oil without burning. Tossed with al dente pasta and finished with a sprinkle of Parmesan and a dash of fresh lemon juice, this Aglio e Olio is a delightfully easy yet satisfying dish that's perfect for a quick lunch or a cozy dinner.
Ingredients
- 1 pound linguini (uncooked, or any pasta)
- 3/4 cup olive oil
- 1 head garlic (peeled and sliced)
- 2 teaspoon red pepper flakes
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1/2 cup parsley (fresh, chopped)
- 1/2 cup Parmesan cheese (freshly grated)
- lemon juice (freshly squeezed)
Instructions
- 1
Bring a large pot of water to a boil and heavily salt it. Add the fettuccine and cook until al dente, or slightly underdone.
- 2
While pasta is cooking, heat the olive oil in a large deep skillet or saute pan over medium heat.
- 3
Once the oil is simmering add the garlic slices and the red pepper flakes and stir. Cook until the garlic turns slightly golden brown. Season with salt and pepper.
- 4
Lower the heat to a medium-low and add the cooked pasta, drained and the parsley and toss. If the pasta is too dry add some of the pasta water, about half a cup.
- 5
Garnish with lemon juice and freshly grated parmesan cheese.
Cook it from the original
This recipe comes from jocooks.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on jocooks.com