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.