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Aglio e Olio
This Olive oil and Garlic Fettuccine known as Aglio e Olio in Italian is a traditional pasta dish originating in Naples known for its simplicity.
- 1 lb linguini uncooked, or any pasta
- 3/4 cup olive oil
- 1 head garlic peeled and sliced
- 2 tsp red pepper flakes
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 cup parsley fresh, chopped
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.
- Any pasta such as spaghetti, linguini or fettuccine can be used in this dish.
- Make sure the reserve about a cup of the pasta water to add to the pasta sauce as needed if the pasta is too dry. If the pasta is too saucy continue cooking for another minute or so until the pasta absorbs some of the sauce.
- Nutrition: Nutritional information includes Parmesan cheese. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 572kcal | Carbohydrates: 56g | Protein: 14g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 358mg | Potassium: 251mg | Fiber: 3g | Sugar: 1g | Vitamin A: 730IU | Vitamin C: 8.1mg | Calcium: 143mg | Iron: 2.2mg