Aglio e Olio Pasta
Aglio e Olio Pasta
Ingredients
- 1 pound linguine
- 3/4 cup olive oil, good quality
- 1 garlic, entire head, thinly sliced
- to taste chili pepper flakes
- 3 fresh chilies, finely chopped
- to taste fresh parsley, finely chopped, generous amount
- to taste salt, plus a generous amount for pasta water
- 1/2 lemon, optional
- to taste Parmesan cheese, optional, grated
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a very generous amount of salt to the boiling water to season the pasta.
⏱️ 5 min
- 2
While the water is heating, pour the 3/4 cup of good quality olive oil into a large pan (preferably a cast iron skillet) and heat it over medium-low heat.
⏱️ 2 min
- 3
Add the thinly sliced entire head of garlic to the hot olive oil. Toast the garlic slowly, stirring occasionally, being careful not to burn it, until it is fragrant and lightly golden brown.
⏱️ 5 min
- 4
Once the garlic is toasting, add the chili pepper flakes and the finely chopped fresh chilies to the pan. Continue toasting these with the garlic for another 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Add the entire 1 pound of linguine to the boiling salted water. Stir to ensure all the pasta is submerged. Cook the pasta according to package directions until it is al dente.
⏱️ 10 min
- 6
Before draining the pasta, reserve about 1 cup of the starchy pasta water.
⏱️ 1 min
- 7
Once the pasta is al dente, turn off the heat for the pasta. Using tongs, transfer the cooked linguine directly from the pot into the pan with the garlic, chili, and olive oil mixture. This method helps carry some of the starchy water into the sauce.
⏱️ 2 min
- 8
Pour the reserved 1 cup of starchy pasta water into the pan with the pasta and sauce. Toss everything together thoroughly with tongs.
⏱️ 1 min
- 9
Add the finely chopped fresh parsley to the pan. Continue to toss everything together thoroughly with tongs until the pasta is evenly coated with the sauce and herbs, and the sauce has emulsified slightly.
⏱️ 2 min
- 10
If desired, squeeze the juice from half a lemon over the pasta for added freshness.
⏱️ 1 min
- 11
Taste the pasta and add additional salt as needed to achieve the desired flavor.
⏱️ 1 min
- 12
Transfer the Aglio e Olio pasta to a serving bowl.
⏱️ 1 min
- 13
As a finishing touch, sprinkle grated Parmesan cheese over the top before serving, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Aglio e Olio Pasta
Ingredients
- 1 pound linguine
- 3/4 cup olive oil, good quality
- 1 garlic, entire head, thinly sliced
- to taste chili pepper flakes
- 3 fresh chilies, finely chopped
- to taste fresh parsley, finely chopped, generous amount
- to taste salt, plus a generous amount for pasta water
- 1/2 lemon, optional
- to taste Parmesan cheese, optional, grated
Instructions
- 1
Bring a large pot of water to a rolling boil. Add a very generous amount of salt to the boiling water to season the pasta.
⏱️ 5 min - 2
While the water is heating, pour the 3/4 cup of good quality olive oil into a large pan (preferably a cast iron skillet) and heat it over medium-low heat.
⏱️ 2 min - 3
Add the thinly sliced entire head of garlic to the hot olive oil. Toast the garlic slowly, stirring occasionally, being careful not to burn it, until it is fragrant and lightly golden brown.
⏱️ 5 min - 4
Once the garlic is toasting, add the chili pepper flakes and the finely chopped fresh chilies to the pan. Continue toasting these with the garlic for another 1-2 minutes until fragrant.
⏱️ 2 min - 5
Add the entire 1 pound of linguine to the boiling salted water. Stir to ensure all the pasta is submerged. Cook the pasta according to package directions until it is al dente.
⏱️ 10 min - 6
Before draining the pasta, reserve about 1 cup of the starchy pasta water.
⏱️ 1 min - 7
Once the pasta is al dente, turn off the heat for the pasta. Using tongs, transfer the cooked linguine directly from the pot into the pan with the garlic, chili, and olive oil mixture. This method helps carry some of the starchy water into the sauce.
⏱️ 2 min - 8
Pour the reserved 1 cup of starchy pasta water into the pan with the pasta and sauce. Toss everything together thoroughly with tongs.
⏱️ 1 min - 9
Add the finely chopped fresh parsley to the pan. Continue to toss everything together thoroughly with tongs until the pasta is evenly coated with the sauce and herbs, and the sauce has emulsified slightly.
⏱️ 2 min - 10
If desired, squeeze the juice from half a lemon over the pasta for added freshness.
⏱️ 1 min - 11
Taste the pasta and add additional salt as needed to achieve the desired flavor.
⏱️ 1 min - 12
Transfer the Aglio e Olio pasta to a serving bowl.
⏱️ 1 min - 13
As a finishing touch, sprinkle grated Parmesan cheese over the top before serving, if desired.
⏱️ 1 min