Aglio e Olio

Submitted by Vince Zar

• Ready In: 30mins
• Ingredients: 6
• Serves: 2

ingredients

• 8 ounces spaghetti or 8 ounces linguine
• 6 tablespoons extra virgin olive oil
• 6 cloves garlic, minced
• hot red pepper flakes
• 1⁄2 lemon, juice of
• kosher salt

directions

1. Fill large stock pot 2/3 full with cold water, add salt to taste and about 1 tablespoon of vegetable oil and bring to a boil.
2. When water boils add pasta.
3. While water is heating, combine half of the olive oil, 2/3 of the garlic and salt in a large skillet and cook over low heat, stirring constantly, until garlic browns.
4. Remove from heat and add remaining garlic, red pepper, lemon juice and 2 or 3 tablespoons of the pasta cooking water and stir.
5. When pasta is cooked al dente, reserve 2 tablespoons of cooking water and drain.
6. Transfer pasta and garlic mixture to a large bowl and toss to combine.
7. Transfer pasta and garlic mixture back to skillet, add salt, reserved cooking water and remaining olive oil and cook over medium heat for about 1 minute, tossing and stirring constantly.
8. Transfer back to large bowl and serve.
9. Serve with grated Parmesan or Romano cheese.

Reviews

[jnpj7468]

To me, this is perfect pasta. It is simple but has an abundance of flavors. Serving with grated cheese is a must. Thanks for the lovely recipe.

 

[Nose5775]

I just had this for dinner. I love the lemon juice added to this dish; I'm told that the olive oil and garlic are the only essential traditional parts, but I think the lemon makes a big difference. I don't add oil to my pasta cooking water, but that's a personal preference. I sometimes use this general technique to make pasta with vegetables. You can either cook broccoli along with the pasta, add sliced zucchini when you saute the garlic, or first cook a green such as dandelion greens or spinach, chop it fine, and add it along with the pepper and lemon.