Pasta Aglio E Olio (Spaghetti with Oil and Garlic)

This ultimate tasting Pasta Aglio E Olio is one of the simplest yet most delicious pasta dishes hailing from Italy. Best served warm with garlic bread.

Recipe Source Link:https://www.mygingergarlickitchen.com/pasta-aglio-e-olio/

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RECIPE INGREDIENTS

» For Pasta E Olio //

• 14 ounces (400 grams) dry spaghetti or linguine
• 6 tablespoons olive oil (or more if you like)
• 5-6 cloves garlic thinly sliced
• 1 chili pepper sliced (optional)
• 1/4 teaspoon crushed red pepper (or as per taste)
• 1/2 cup parsley, rinsed and finely chopped
• juice of 1/2 lemon
• 1/2 cup grated Parmesan cheese
• salt and freshly ground black pepper to taste

RECIPE INSTRUCTIONS

» Make Pasta Aglio E Olio //

1. Generously salt a large pot of water and bring it to boil over high heat.
2. Add pasta and cook according to package directions, until al dente. At this point, pasta is tender but slightly undercooked which is firm to bite. This takes about 8-9 minutes.
3. Drain the pasta, reserving 3/4 cup or less of the cooking water.
4. Add olive oil to a large sauté pan over low heat.
5. Add sliced garlic to the cold oil and sauté on low heat for 4 minutes. Keep stirring occasionally.
6. Add sliced chili pepper and sauté for a minute.
7. Next, add red pepper flakes and sauté until garlic is tender and turn lightly golden on the edges. (Do not burn it.)
8. Turn the heat to medium and add 3/4 cup of pasta water and stir well.
9. Next, add drained pasta and toss well.
10. Add chopped parsley and mix well to combine.
11. Season to taste with freshly ground black pepper and salt. Gently toss to coat again.
12. Turn off the heat and drizzle with lemon juice.
13. Using a carving fork, twist pasta into a sumptuous spiral and transfer into large serving bowls. Serve along with garlic toasted bread.

RECIPE NOTES

1. I have added deseeded chili pepper to this recipe, but that is completely optional. It adds a nice spice and gives a beautiful color contrast to the pasta. So if you dont like chili pepper then you can surely skip it.
2. This is a cheeseless pasta, so I do not add any cheese here. Just the way they make it in Italy. This pasta is creamy without any cheese because you get the desired creamy texture from the concoction of olive oil and pasta water. So you wont really miss any cheese here. However, if you are a die-hard cheese lover, then you can surely go overboard and add some freshly grated Parmesan cheese to the pasta. It tastes delicious.