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Pasta Aglio e Olio
Created by: Howcan Team
Ingredients
- 1/2 pound of spaghetti
- 1/3 cup of extra virgin olive oil
- 4 cloves of garlic, thinly sliced
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of fresh parsley, chopped
- 1/2 cup of grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook 1/2 pound of spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta is cooking, heat 1/3 cup of extra virgin olive oil in a large skillet over medium heat. Add 4 cloves of thinly sliced garlic and cook until golden brown, about 2-3 minutes. Be careful not to burn the garlic.
- Add 1/2 teaspoon of red pepper flakes to the skillet and cook for an additional 1 minute to infuse the oil with the spice.
- Once the pasta is cooked, add it to the skillet with the garlic and oil. Toss to coat the pasta evenly, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Stir in 1/2 cup of chopped fresh parsley and season with salt and black pepper to taste.
- Divide the pasta among serving plates and sprinkle each portion with 2 tablespoons of grated Parmesan cheese.
- Serve immediately and enjoy!
Pasta Aglio e Olio, a classic Italian dish, has humble origins in the region of Naples. The dish's name translates to "pasta with garlic and oil," highlighting its simple yet flavorful ingredients. Legend has it that Italian peasants created this dish using basic pantry staples. The renowned chef, Renato Bosco, has popularized this dish at his restaurant in Naples, where he adds a touch of red pepper flakes for a spicy kick. The key to perfecting this dish lies in using high-quality olive oil, fresh garlic, and al dente pasta. For a twist, some chefs add anchovies or parsley. Today, the best versions of Pasta Aglio e Olio can be found in authentic Italian trattorias.
20 min
4
400 calories
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