Aglio e Olio Pasta, also known as Garlic and Olive Oil, is a traditional pasta dish made with simple and fresh flavors. It truly is more than the sum of its parts.
Instructions:
1. Boil the Spaghetti: Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve about 1/4 cup of the cooking water before draining the pasta.
2. Sauté the Garlic: While the pasta cooks, heat extra virgin olive oil in a large pan over medium heat. Add the minced garlic and stir frequently until it turns golden brown.
3. Add Seasonings: If you like some heat, sprinkle in red pepper flakes. Season with salt and pepper.
4. Toss with Pasta: Add the drained spaghetti directly to the pan with the garlic oil. Toss until the pasta is thoroughly coated. If needed, add some of the reserved pasta water to create a silky sauce.
5. Serve: Remove the pan from heat. Garnish with chopped parsley if desired. Serve topped with grated Parmesan cheese
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Expert Tips
1. Quality of Olive Oil Matters: Since olive oil is one of the main ingredients, use the best quality you can find.
2. Watch the Garlic Carefully: Garlic burns easily and can turn bitter. Cook it over medium heat until it’s just golden. This brings out its sweetness and prevents it from overpowering the dish.
3. Reserve Pasta Water: Always keep some pasta water aside before draining. The starchy water is perfect for adjusting the consistency of your sauce and helps the garlic and oil emulsion cling to the pasta.
4. Salt Your Pasta Water Well: This is your chance to flavor the pasta itself. The water should taste like seawater, which ensures your pasta is well-seasoned from the inside out.
5. Fresh Ingredients Make a Difference: Use fresh parsley and freshly squeezed lemon juice for a bright, fresh taste.
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Happy Cooking!
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