Pasta Aglio e Olio Broth
Pasta Aglio e Olio Broth
Ingredients
- 1/4 cup olive oil
- 6 cloves garlic, finely chopped
- 1/2 teaspoon red pepper flakes
- 4 fresh thyme sprigs
- 1 cup white onion, finely chopped
- 4 cups chicken broth
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 cup heavy cream
- 12 ounces small irregular pasta, such as gnocchi sardi or malloreddus
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 teaspoon black pepper, freshly ground, plus more for serving
Instructions
- 1
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped garlic and red pepper flakes and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 2
Add the fresh thyme sprigs and chopped white onion to the pan. Sauté for 5-7 minutes, stirring occasionally, until the onion has softened and become translucent.
⏱️ 7 min
- 3
Pour in the chicken broth. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 4
Reduce the heat to low. Stir in the freshly grated Parmesan cheese until it has melted and is fully incorporated into the broth. Then, stir in the heavy cream until the broth is creamy and well combined.
⏱️ 3 min
- 5
Add the small irregular pasta shapes to the simmering creamy broth. Increase the heat to medium-low and cook, stirring frequently, according to package directions or until the pasta is al dente and has absorbed much of the liquid, about 10-12 minutes. The broth should thicken as the pasta cooks.
⏱️ 12 min
- 6
Remove the thyme sprigs from the dish. Stir in the fresh basil leaves and freshly ground black pepper.
⏱️ 1 min
- 7
Serve immediately in bowls, garnished with additional freshly grated Parmesan cheese and a generous grinding of black pepper. A drizzle of fresh olive oil can also be added, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta Aglio e Olio Broth
Ingredients
- 1/4 cup olive oil
- 6 cloves garlic, finely chopped
- 1/2 teaspoon red pepper flakes
- 4 fresh thyme sprigs
- 1 cup white onion, finely chopped
- 4 cups chicken broth
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 cup heavy cream
- 12 ounces small irregular pasta, such as gnocchi sardi or malloreddus
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 teaspoon black pepper, freshly ground, plus more for serving
Instructions
- 1
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped garlic and red pepper flakes and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 2
Add the fresh thyme sprigs and chopped white onion to the pan. Sauté for 5-7 minutes, stirring occasionally, until the onion has softened and become translucent.
⏱️ 7 min - 3
Pour in the chicken broth. Bring the mixture to a gentle simmer.
⏱️ 3 min - 4
Reduce the heat to low. Stir in the freshly grated Parmesan cheese until it has melted and is fully incorporated into the broth. Then, stir in the heavy cream until the broth is creamy and well combined.
⏱️ 3 min - 5
Add the small irregular pasta shapes to the simmering creamy broth. Increase the heat to medium-low and cook, stirring frequently, according to package directions or until the pasta is al dente and has absorbed much of the liquid, about 10-12 minutes. The broth should thicken as the pasta cooks.
⏱️ 12 min - 6
Remove the thyme sprigs from the dish. Stir in the fresh basil leaves and freshly ground black pepper.
⏱️ 1 min - 7
Serve immediately in bowls, garnished with additional freshly grated Parmesan cheese and a generous grinding of black pepper. A drizzle of fresh olive oil can also be added, if desired.
⏱️ 2 min