Aglio e Olio
A simple, classic Italian pasta tossed with garlic-infused olive oil, red pepper flakes, parsley, lemon juice and Parmesan.
Servings: 6 servings
Ingredients
Ingredients
- 1 poundlinguini uncooked, or any pasta
- 3/4 cupolive oil
- 1 headgarlic peeled and sliced
- 2 teaspoonred pepper flakes
- 1/2 teaspoonsalt or to taste
- 1/2 teaspoonpepper or to taste
- 1/2 cupparsley fresh, chopped
- 1/2 cupParmesan cheese freshly grated
- lemon juice freshly squeezed
Instructions
Instructions
- Bring a large pot of water to a boil. Add 1/2 teaspoon salt (or to taste) and 1 pound linguini. Cook the pasta until al dente or slightly underdone. Before draining, reserve some of the pasta cooking water, then drain the pasta.
- While the pasta cooks, heat 3/4 cup olive oil in a large, deep skillet or sauté pan over medium heat until the oil shimmers (do not let it smoke).
- Add the peeled, sliced garlic and 2 teaspoons red pepper flakes to the oil. Stir and cook over medium heat until the garlic turns slightly golden (watch closely so it does not burn).
- Add 1/2 teaspoon pepper (or to taste) to the pan and stir to combine. Lower the heat to medium-low.
- Add the drained linguini and 1/2 cup chopped fresh parsley to the skillet. Toss or use tongs to combine, adding some reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
- Remove the pan from the heat. Add freshly squeezed lemon juice (to taste) and 1/2 cup freshly grated Parmesan cheese, then toss until the cheese melts and the pasta is evenly coated.
- Serve immediately.
Equipment
- Le Creuset 3.75-Quart Braiser
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.
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.