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What is the best way to cook aglio e Olio?
Instructions –
- Bring a large pot of liberally salted water to a boil. Add the pasta and cook until al dente and strain the pasta.
- Meanwhile, heat the extra-virgin olive oil over medium heat in a saute pan large enough to hold the pasta. Add the garlic, red pepper flakes and salt. Cook until the garlic just begins to turn golden brown.
- Add the pasta to the saute pan and toss until well coated.
- Transfer the pasta to warm serving plates, garnish with the chopped parsley and serve with grated parmigiano-reggiano or pecorino-romano cheese on the side.
- Prep Time: 5 mins
- Cook Time: 15 mins
What is pasta aglio e Olio?
Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination! – Aglio e Olio Mondays used to be a thing in our house, but we drifted away from that, replacing it with takeout way too often. Well, it’s time to get back to basics. Sometimes I run the two busy working parents excuse but it really doesn’t fly with something this quick and easy.
- Aglio e Olio means oil and garlic, and that’s almost all there is to it.
- I like to add a pinch of hot pepper, and a little parsley for garnish, then serve it with grated cheese on the side so everybody can add as much or as little as they want.
- Perfect weeknight dish! Variation: If you are an anchovy fan (much respect), you can chop up at least 8 anchovy filets and add with the garlic, for Aglio, Olio e Alici.
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How do you make pasta with anchovy and garlic?
Instructions –
- Bring a large pot of liberally salted water to a boil. Add the pasta and cook until al dente and strain the pasta.
- Meanwhile, heat the extra-virgin olive oil over medium heat in a saute pan large enough to hold the pasta. Add the garlic, red pepper flakes and salt. Cook until the garlic just begins to turn golden brown.
- Add the pasta to the saute pan and toss until well coated.
- Transfer the pasta to warm serving plates, garnish with the chopped parsley and serve with grated parmigiano-reggiano or pecorino-romano cheese on the side.
- Prep Time: 5 mins
- Cook Time: 15 mins
How to Cook Pasta with garlic?
Spaghetti Aglio e Olio No two aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it’s too light, you don’t get the full flavor and if it’s too dark it gets bitter. My advice? Do it perfectly. Jump to Nutrition Facts
- 1 pound uncooked spaghetti
- ½ cup olive oil
- 6 cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes, or to taste
- salt and freshly ground black pepper to taste
- ¼ cup chopped fresh Italian parsley
- 1 cup finely grated Parmigiano-Reggiano cheese
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
- While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese. Photo by: Tammy. Photo by: Tammy
It’s not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese. Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 755 | |
| % Daily Value * | |
| Total Fat 35g | 44% |
| Saturated Fat 8g | 38% |
| Cholesterol 18mg | 6% |
| Sodium 355mg | 15% |
| Total Carbohydrate 87g | 32% |
| Dietary Fiber 4g | 14% |
| Total Sugars 3g | |
| Protein 23g | |
| Vitamin C 7mg | 33% |
| Calcium 260mg | 20% |
| Iron 4mg | 24% |
| Potassium 321mg | 7% |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient.
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