Garlic Pasta / Aglio e Olio
Garlic Pasta / Aglio e Olio
Ingredients
- 1/4 cup fresh garlic extra virgin olive oil, or enough to generously coat the bottom of the pan
- 2 tablespoons Brass Cuisine sliced garlic, dehydrated; can substitute with 4-5 cloves fresh garlic, sliced or minced
- 15 fresh basil leaves, small
- 1 teaspoon red chili flakes, or to taste
- 1 1/2 cups stock
- 12 ounces spaghetti, cooked according to package directions
- 2 teaspoons Brass Cuisine Butter N Garlic Seasoning, or to taste
- 1/2 cup fresh chopped parsley, generous handful
Instructions
- 1
Pour the fresh garlic extra virgin olive oil into a large skillet over medium heat, ensuring the bottom of the pan is generously coated.
⏱️ 1 min
- 2
Add the Brass Cuisine sliced garlic (or fresh sliced/minced garlic) to the skillet. Allow it to sizzle gently for about 1 minute, being careful not to burn it.
⏱️ 1 min
- 3
Add the fresh basil leaves and red chili flakes to the skillet. Stir briefly to combine.
⏱️ 1 min
- 4
Pour in the stock, ensuring there is enough liquid to cover the garlic and oil mixture. Bring to a gentle simmer.
⏱️ 3 min
- 5
Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes, or until the garlic becomes fork tender and the sauce has slightly reduced.
⏱️ 7 min
- 6
Add the cooked spaghetti directly to the simmering sauce in the skillet.
⏱️ 1 min
- 7
Sprinkle the Brass Cuisine Butter N Garlic Seasoning over the pasta.
⏱️ 1 min
- 8
Add the fresh chopped parsley to the skillet.
⏱️ 1 min
- 9
Using tongs, toss the pasta thoroughly to combine all ingredients, ensuring the spaghetti is well coated with the flavorful sauce.
⏱️ 2 min
- 10
Serve immediately and enjoy your garlicky, flavorful Aglio e Olio.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Pasta / Aglio e Olio
- 1/4 cup fresh garlic extra virgin olive oil, or enough to generously coat the bottom of the pan
- 2 tablespoons Brass Cuisine sliced garlic, dehydrated; can substitute with 4-5 cloves fresh garlic, sliced or minced
- 15 fresh basil leaves, small
- 1 teaspoon red chili flakes, or to taste
- 1 1/2 cups stock
- 12 ounces spaghetti, cooked according to package directions
- 2 teaspoons Brass Cuisine Butter N Garlic Seasoning, or to taste
- 1/2 cup fresh chopped parsley, generous handful
Instructions
- 1
Pour the fresh garlic extra virgin olive oil into a large skillet over medium heat, ensuring the bottom of the pan is generously coated.
⏱️ 1 min - 2
Add the Brass Cuisine sliced garlic (or fresh sliced/minced garlic) to the skillet. Allow it to sizzle gently for about 1 minute, being careful not to burn it.
⏱️ 1 min - 3
Add the fresh basil leaves and red chili flakes to the skillet. Stir briefly to combine.
⏱️ 1 min - 4
Pour in the stock, ensuring there is enough liquid to cover the garlic and oil mixture. Bring to a gentle simmer.
⏱️ 3 min - 5
Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes, or until the garlic becomes fork tender and the sauce has slightly reduced.
⏱️ 7 min - 6
Add the cooked spaghetti directly to the simmering sauce in the skillet.
⏱️ 1 min - 7
Sprinkle the Brass Cuisine Butter N Garlic Seasoning over the pasta.
⏱️ 1 min - 8
Add the fresh chopped parsley to the skillet.
⏱️ 1 min - 9
Using tongs, toss the pasta thoroughly to combine all ingredients, ensuring the spaghetti is well coated with the flavorful sauce.
⏱️ 2 min - 10
Serve immediately and enjoy your garlicky, flavorful Aglio e Olio.
⏱️ 1 min