Aglio e Olio (Printable Version)
# What You'll Need:
→ Pasta Base
01 -
1 pound linguini or any pasta, uncooked
02 -
¾ cup olive oil
03 -
1 head garlic, peeled and thinly sliced
04 -
2 teaspoon red pepper flakes
05 -
½ teaspoon salt, or to taste
06 -
½ teaspoon pepper, or to taste
07 -
½ cup fresh parsley, chopped
→ Optional Toppings
08 -
½ cup freshly grated Parmesan cheese
09 -
Freshly squeezed lemon juice
# Step-by-Step Directions:
01 -
Bring a large pot of water to a boil and heavily salt it. Add the linguini and cook until al dente, or slightly underdone.
02 -
While pasta is cooking, heat the olive oil in a large deep skillet or saute pan over medium heat.
03 -
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.
04 -
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.
05 -
Garnish with lemon juice and freshly grated parmesan cheese.
# Helpful Notes:
01 -
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.
02 -
Olive Oil: Opt for good quality extra virgin olive oil for the best flavor, as it's the base of your sauce.
03 -
Garlic Slicing: Thinly slice the garlic for even cooking. Avoid mincing as it can burn easily and turn bitter.
04 -
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.
05 -
Pasta Water: Don't forget to reserve some pasta water before draining. It's great for adjusting the sauce's consistency.
06 -
Seasoning: Taste as you go and adjust the seasoning with salt and pepper. Remember, the pasta water adds saltiness too.