Aglio e olio
When started discovering Italian cuisine I could never imagine that one of my favourite pasta recipes would be a recipe with only two ingredients; garlic and oil, or else aglio e olio.
Aglio e olio is a traditional Italian pasta dish coming from Naples. The dish is made by lightly sauteeing sliced garlic in olive oil and tossing with spaghetti. Traditionally you just need these two ingredients but I prefer adding some red pepper flakes.
Moreover, finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.
By adding dried red pepper flakes the recipe becomes almost the same with aglio, olio e peperoncino (you can find my recipe here) with the main difference being that in aglio, olio e peperoncino there are small dried red chiles instead of dried pepper flakes.
This dish is super easy and super tasty at the same time too. The perfect idea for pasta lovers who do not have a lot of time to cook or to go to the market and buy extra ingredients. I think that everyone has at the kitchen some garlic and olive oil.
How to make the perfect aglio e olio
Aglio e olio
- 500 gr linguine
- 1/3 cup olive oil extra virgin
- 8-10 large garlic cloves cut into thin slivers
- 1/2 tsp dried red pepper flakes optional
- 1/2 cup minced fresh parsley optional
- 1 cup freshly grated Parmesan cheese optional
- 2 tbsp salt
Fisrt, bring a large pot of water to a boil and add 2 tablespoons of salt. Then add pasta (I prefer linguine) and cook until al dente. Set aside almost 1 1/2 cups of the pasta cooking water before you drain the pasta.
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta since you will have to add pasta in the pot with the sauce. Add garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden. Add the red pepper flakes and cook for 30 seconds more.
Then, add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and parmesan and toss well.
Finally, taste for seasoning and serve with extra parmesan on the side. I also add some fresh ground pepper.
I hope to like my post and to share your favourite pasta recipe!