Title: Quick Aglio e Olio Recipe #pasta #easynutrition #italianrecipes #cooking #easyrecipes #funny #food
Quick Aglio e Olio Recipe:
Aglio e Olio is a simple, flavorful Italian pasta dish that comes together quickly with a handful of pantry staples. Perfect for a weeknight meal!
Ingredients (Serves 4)
Pasta:
400g (14 oz) spaghetti or linguine
Sauce:
6 tbsp extra virgin olive oil
6-8 cloves garlic, thinly sliced
1/2 tsp red pepper flakes (adjust to taste)
1/4 cup fresh parsley, chopped (optional, for garnish)
1/2 tsp salt (for seasoning the sauce)
1/2 cup pasta water (reserved)
Finishing:
1/4 cup grated Parmesan or Pecorino Romano cheese (optional)
1 tbsp lemon juice (optional, for a fresh zing)
Salt and pepper to taste
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (firm to the bite), according to the package instructions.
Reserve 1/2 cup of pasta water before draining the pasta. Set the pasta aside.
Step 2: Prepare the Sauce
In a large skillet or frying pan, heat the olive oil over medium heat.
Add the sliced garlic and cook gently, stirring frequently, until fragrant and just turning golden brown (about 2-3 minutes). Be careful not to burn the garlic as it will turn bitter.
Stir in the red pepper flakes and salt. Cook for another 30 seconds.
Step 3: Combine Pasta and Sauce
Add the cooked pasta to the skillet with the garlic oil. Toss well to coat the pasta evenly.
Gradually add the reserved pasta water, a few tablespoons at a time, stirring continuously to create a glossy, emulsified sauce.
Step 4: Finishing Touches
Stir in the chopped parsley and adjust seasoning with salt and pepper.
If using, drizzle with lemon juice and sprinkle with grated cheese.
Step 5: Serve
Divide the pasta among serving plates.
Garnish with extra parsley, cheese, or a drizzle of olive oil, if desired.
Serve immediately and enjoy the simplicity of this classic Italian dish!
Tips for Success
Use high-quality olive oil for the best flavor.
Slice the garlic thinly for even cooking; minced garlic can burn quickly.
Don’t skimp on the pasta water—it’s key to the sauce’s silky texture.
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