Aglio e Olio
Sometimes I tell myself to KISS...
Meaning, Keep. It. Simple. Stupid.
Ever hear of a pasta dish called Aglio e Olio? It’s one of my favorites.
Pasta with garlic and olive oil is one of the fastest dishes you can make.
Classic Spaghetti Aglio e Olio is easy to make with just 4 simple ingredients (spaghetti, olive oil, garlic and crushed red pepper flakes... although I garnish it with an herb sometimes like thyme or parsley), it comes together in 20 minutes, and it is always such a winner.
The key to creating a gorgeous, glossy, non-greasy sauce is to create an emulsion with the garlicky oil and that magical starchy pasta water (the key to most good pasta sauces!). It is especially crucial to use your pasta water in this dish so it does not try out.
This calls for 10 cloves of garlic. It sounds like a lot, but it’s totally worth it- trust me. When the garlic cooks in the olive oil, it actually gets a little bit sweet. That garlic is going to get really tender cooking with the oil and water.
The fresh herbs in this dish are also important. My favorite herb to use for this recipe is parsley. If you want to make this vegan, use a vegan grated cheese and maybe add some peas to the mix to add a little extra flavorful if you’d like.
AGLIO E OLIO
INGREDIENTS:
Kosher salt
1 pound dried spaghetti
1/2 cup olive oil
10 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes (use a little more or less depending on how spicy you prefer)
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese or Pecorino romano, plus extra for serving
INSTRUCTIONS:
Bring a large pot of water to a boil. Add 3 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
In the meantime, heat the olive oil over medium heat in a pot that is big enough to hold the pasta,
Add the garlic and cook for about 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the crushed red pepper flakes and cook for 30 seconds more. VERY carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, 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. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.