Pasta With Garlic and Oil (Pasta Aglio E Olio)
Aio e Oio is the Roman dialectal way of saying garlic and oil. It is generally prepared very spicy, therefore don’t be shy with the quantity of red pepper. (I would suggest serving this with the Garlicky Portobello Mushrooms recipe. - Sister)
15 min | 5 min prep
SERVES 4 -6
1 lb spaghetti
salt
5 tablespoons extra-virgin olive oil
3 garlic cloves, sliced
4 small hot red chili peppers (or generous qty of crushed red pepper)
1 tablespoon Italian parsley, chopped
Cook the spaghetti in abundant salt water following manufacturer’s instructions, tasting for readiness from time to time.
While the pasta is cooking, pour the olive oil in a skillet and add the garlic and red pepper. Turn the heat to medium.
Sauté the garlic briefly, but turn heat off before the garlic could begin coloring.
When pasta is al dente (firm but not too soft or overcooked), drain and transfer to a bowl.
Top with the oil-garlic mixture.
Spread the chopped parsley on top (if desired). Toss thoroughly and serve at once.
© 2007 Recipezaar.
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Topic: Pasta Aglio E Olio (Read 4450 times)
