EATS: Pasta Aglio e Olio
Here we are at the beginning of a new week and it’s the perfect time to share my recipe for pasta Aglio e Olio. An elegant dish, pasta Aglio e Olio shows that a tasty and impressive meal doesn’t have to be a huge demand on your time. This dinner recipe calls for a few basic ingredients that you likely already have in your pantry and refrigerator. As you’ll see in the notes below, I encourage placing extra parmesan and red pepper flakes into bowls at serving time so that each guest can personalize their serving. Personally, I prefer just a whisper of each ingredient in each bite. It gives you the opportunity to savor the taste of the olive oil and garlic and parsley. All around, this dinner recipe is a beautiful combination of flavors and importantly, really easy to make. So, whether it’s a busy day in the middle of the week, or a rainy Sunday afternoon, this indulgent pasta Aglio e Olio can be made in no time at all.
Pasta Aglio e Olio Ingredients
serves 6-8
Kosher salt
1 pound capellini pasta (angel hair)
1/3 cup extra virgin olive oil
7 garlic cloves, crushed and chopped
1/2 teaspoon crushed red pepper flakes
1/4 cup minced fresh parsley
1/2 cup freshly grated Parmesan cheese
Note: In addition to the red pepper flakes and Parmesan in the pasta I set two dishes out filled with each so that guests can add more spice or creaminess as they like.
Pasta Aglio e Olio Instructions
Add water and a generous amount of salt to a large pot. Place on high heat and bring to a boil. Then add pasta and allow to cook.
While pasta is cooking, place a large pan on medium heat and add olive oil. Add garlic and sauté until light brown. Add chili flakes and immediately arrest cooking by adding a ladle full (about 1-1 1/2 cups) of the salted pasta water
Using tongs add the cooked pasta to the pan. Return heat to medium. Toss pasta well.
Taste and season if necessary.
Just before serving, add parsley and Parmesan and toss.