Search for:



Aglio e Olio (10 Min Pasta)!

Serving Size for 2

Ingredients
——————
-0.5 lb pasta
-12 large cloves of Garlic
-3-4 Tbsp Olive Oil
-2 tsp pepper flakes (adjust to taste)
-a handful of Italian parsley (Not Curley)
-lemon
-Fresh parmesan reggiano
-salt to taste

Instruction
——————
1. Heat boiling water with lots of salt. (salty as the sea).
2. Cook the pasta to *Al Dante (Always cook 2 minutes less than stated on the instructions. You should hear a snap when you rip the pasta) The pasta will cook with the residual heat from the pan.
3. Finely chopped Italian parsley.
4. In a cold pan add garlic and olive oil. Turn the heat to medium-low and stir often to not burn the garlic.
5. As soon as the garlic turns slightly golden, add chili flakes then add PASTA water to stop the cooking process.
6. Add the pasta along with parsley, some Parmesan, lemon, and salt.
7. Toss the pasta till it’s emulsified.

Buon Appétito!

22 Comments

  1. The amount of people here who say the garlic is burned probably don't know how burned garlic looks 😂

  2. Pro tip: if your aglio olio smells fantastic but tastes like nothing, you probably did not add enough salt. You have to put in more salt than you think is enough

  3. Garlic far from burned???? It is BURNED. IT IS ROASTED. It gets kinda nutty, a flavor you dont want in aglio e olio. You want the garlic combine it's flavour with the oil, you don't roast it all the oil! Add your pasta water before, so the starch can bring it all together. And there is no lemon and nor parmesan in aglio e olio. Without a doubt, it looks delicious. But if you take cooking seriously, there is no way doing it this way.

  4. If burning the garlic,was actually the goal for a lot of comments, mission accomplished! And no,the garlic should absolutely NOT be burned, ,well done,roasted or any form of too much !

Write A Comment