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.
Servings: 6
Calories: 563kcal
Equipment
Ingredients
- 1 pound linguini uncooked, or any pasta
- ¾ cup olive oil
- 1 head garlic peeled and sliced
- 2 teaspoon red pepper flakes
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ½ cup parsley fresh, chopped
Optional toppings
- ½ cup Parmesan cheese freshly grated
- lemon juice freshly squeezed
Instructions
- Bring a large pot of water to a boil and heavily salt it. Add the fettuccine and cook until al dente, or slightly underdone.
- While pasta is cooking, heat the olive oil in a large deep skillet or saute pan over medium heat.
- 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.
- 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.
- Garnish with lemon juice and freshly grated parmesan cheese.
Video
Notes
- Pasta Choice: Linguini or spaghetti are traditional, but feel free to use any pasta you like. Cooking times may vary, so check the package instructions.
- Olive Oil: Opt for good quality extra virgin olive oil for the best flavor, as it's the base of your sauce.
- Garlic Slicing: Thinly slice the garlic for even cooking. Avoid mincing as it can burn easily and turn bitter.
- Chili Flakes: Adjust the amount of red pepper flakes according to your heat preference. Start with less, as you can always add more at the end.
- Pasta Water: Don’t forget to reserve some pasta water before draining. It's great for adjusting the sauce's consistency.
- Seasoning: Taste as you go and adjust the seasoning with salt and pepper. Remember, the pasta water adds saltiness too.
Nutrition
Serving: 1serving | Calories: 563kcal | Carbohydrates: 59g | Protein: 13g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 6mg | Sodium: 347mg | Potassium: 238mg | Fiber: 3g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 2mg