Pasta Aglio e Olio (Pasta with Garlic and Olive Oil)

My family loves pasta.  L.O.V.E.S.  Linguine, spaghetti, farfalle, orecchiette, rigatoni…yum, I’m getting hungry just typing this up.

We like our sauces to be simple.  Homemade marinara.  Crushed tomatoes sautéed with garlic and simmered with some wine.  Nothing too heavy.

Well, Pasta Aglio e Olio is the simplest of all and by far, our most favorite way to eat pasta.  You can use any form of pasta, but our favorite is farfalle.  I have no idea why.  Something about the shape allows the garlicky oil to cling in the most divine way.

Phew.  I’m really, really getting hungry and I just finished eating my sandwich!

I never thought to write it up because it is so easy. Good extra-virgin olive oil.  Lots of garlic.  Fresh parsley.  Salt and fresh ground pepper.  Freshly grated parmigiano-reggiano.  Crushed red pepper is optional if you like a little kick.  Oh, and pasta of your choice. That’s it.  Since my friend asked how yesterday’s pasta was made, I’m providing a formal recipe below.

Here’s the picture from last night’s meal again for your reference.  Just ignored the salmon pieces and the broccoli rabe.

IMG_3720

Pasta Aglio e Olio

Prep Time:  10 mins     Cook Time: 15 mins

Serves:  4 – 6

Ingredients

1 pound pasta of your choice, cooked al dente

1/3 cup extra-virgin olive oil

6 cloves, crushed and minced, (use 3 cloves if you like a less garlicky taste)

1/4 teaspoon crushed red pepper, optional (I skip or use 1/8 tsp ’cause of the kid)

2 tablespoons freshly chopped parsley (about 5 sprigs)

salt and freshly ground black pepper

freshly grated parmigiano-reggiano cheese (parmesan if you can’t find the real deal)

Directions

Fill a large pot with water, salt generously and set to boil for the pasta.  When the water boils, add the pasta, cook until al dente and drain.  Do not over-cook the pasta.

Meanwhile, prepare your garlic, parsley and cheese.

In medium skillet, heat olive oil.  Add garlic and saute until it starts turning golden brown.  Add the crushed garlic at this point if you want.  Turn off the heat.  Pour the oil into the empty pasta pot.  Add the cooked pasta, chopped parsley, salt and pepper to taste. 

Serve immediately with some fresh grated cheese.

Advertisements

2 thoughts on “Pasta Aglio e Olio (Pasta with Garlic and Olive Oil)

    1. Yay! You can serve protein cooked separately on the side or , I’ll saute some shrimp or chicken or sausage with the garlic and toss with the pasta for a faster meals as well. I forget if you eat shrimp or not, but if you make shrimp, squeeze in a little lemon juice for a little tang.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s