Pasta With Garlic and Oil—aglio E Olio
"Simple, easy, yummy. I like the add grilled shrimp or chicken to this."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 lb spaghetti
- table salt (see note above)
- 6 tablespoons extra virgin olive oil
- 1⁄4 cup minced garlic, from 1 to 2 heads (about 30 small, 20 medium, 10 large, or 5 extra large cloves)
- 3⁄4 teaspoon red pepper flakes
- 3 tablespoons chopped fresh parsley leaves
- 1 teaspoon lemon juice
- 1⁄2 cup parmesan cheese, coarsely grated (optional)
directions
- Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack and heat oven to 200 degrees.
- Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot. Add pasta and 1 1/2 teaspoons table salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
- While water is heating, combine 3 tablespoons oil, 3 tablespoons garlic, and 1/2 teaspoon table salt or sea salt flakes in heavy-bottomed nonstick 10-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add remaining tablespoon raw garlic, red pepper flakes, parsley, lemon juice, and 2 tablespoons pasta cooking water to skillet and stir well to keep garlic from clumping.
- Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and 3/4 teaspoon table salt or 1 teaspoon sea salt flakes to pasta; toss well to combine. Serve immediately, sprinkling individual bowls with portion of Parmesan, if desired.
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Reviews
-
This is my favorite Aglio E Olio recipe and I first saw it on Cook's Illustrated. I was planning on posting this but since it was already here, I figured I would review it. Cooking the garlic slowly over low heat really enhances the flavor without adding the bitterness of overcooked garlic. I love adding the last TBLSPN at the end as it adds a wonderful garlic punch. I can't really add the red pepper flakes because my kids can't handle any heat. The lemon juice really brightens the flavors also. This is a ridiculously simple recipe that is packed with garlic flavor, it may be overpowering for some people, but I LOVE garlic! Thanks for taking the time to post.
RECIPE SUBMITTED BY
I am a homeschooling mother of 8. We have chickens, goats and emus, as well as a year round veggie garden.
My children help me cook most of the time, so I tend to look for recipes that are kid friendly and don't take a ton of time to prep.
We are a mostly Feingold/Organic family and my main focus is good for you foods, but easy to make with a flair or twist.
I experiment a lot with known recipes and I have come up with some amazing ones over the years and love to share with others.
My ultimate cake right now is the german chocolate carob cake. My goal in life was to find the perfect sticky toffee pudding recipe. I have now found it in Carol's Sticky Toffee Pudding. This is the most amazing dessert (next to my carob cake) I've ever tasted.
