A is for Aglio e Olio Pasta
This year I'm participating in a bi-weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet. It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter.
Aglio in Italian means garlic and olio is oil. The original plan was to double down on A and use angel hair but I could only get my hands on spaghetti.
While the pasta is cooking in heavily salted water, heat up the olio in a large skillet. Since I had regular olive oil on hand, that's what I used.
The recipe calls for very thinly sliced garlic and all I could think of was Paulie shaving the garlic with a razor blade in Goodfellas. I used a knife and didn't get it quite that thin.
Add sliced garlic to the oil and cook it until it's golden brown. Do not turn your back on it or walk away, once it's burned there's no recovering it. When it's slightly golden around the edges, add the crushed chilies and cook for about 30 seconds.
The sauce is finished by adding some of the reserved pasta water. You want to be very, very careful when adding this water to the skillet. Reduce it down and then take it off the heat.
Add the drained pasta, real grated Parmesan (not the green canned stuff!) and fresh parsley. You could also use basil. Give it a nice toss with some tongs, making sure to incorporate it all well.
Aglio e Olio Pasta
Ingredients
- Kosher salt
- 1 pound dried spaghetti
- 1/3 cup good olive oil
- 8 large garlic cloves, cut into thin slivers
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese, plus extra for serving
Instructions
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch sauté pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges- don't overcook it!
- Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
Notes
Source: https://www.foodnetwork.com/recipes/ina-garten/spaghetti-aglio-e-olio-recipe-2043225 Ina Garten, Food Network
One of our favorite meals. So great when you are starving and forgot to plan anything for dinner.
ReplyDeletePasta perfection! We will definitely enjoy this! My kids already love to make a simple garlic pasta with olive oil, garlic and butter with a sprinkle of Parm, this looks amazing and even better.
ReplyDeleteThis simple and comforting pasta is one of our favorites for an easy meal! We love this for any day, any meal.
ReplyDeleteThis is my go to dish when I feel really lazy to cook much. Getting a veg take away option is kind of difficult where I am. Always have pasta in the pantry. Love how flavourful this simple pasta dish turns out.
ReplyDeleteOh my gosh this is calling my name. So simple yet so elegant!
ReplyDeleteThis is one of my go-tos when time is short but we need/want something seriously tasty! Sometimes I add shrimp because they cook so quickly. Delicious start to the year, Jolene!
ReplyDeleteI totally need to rewatch Goodfellas again, one of the best! I love this recipe as it will be a perfect lunch for me beause no one else will eat pasta without it being drenched in sauce.
ReplyDeleteWhat a great recipe to start the new year with! YUM!!! You really can't go wrong with this dish!!!
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