Pasta with Garlic and Olive Oil, or Aglio e Olio, is a classic pasta dish that features light, airy flavours. It really does transcend its component parts.
– 1 pound linguini – ¾ cup olive oil– 1 head garlic – 2 teaspoon red pepper flake– ½ teaspoon salt – ½ teaspoon pepper– ½ cup parsley– ½ cup Parmesan cheese– lemon juice
Ingredient
Direction
Heavily salt a large pot of water and bring it to a boil. When the fettuccine is al dente, or just slightly underdone, add it and cook.
1
In a large deep skillet or saute pan, heat the olive oil over medium heat while the pasta cooks.
2
Stir in the red pepper flakes and the garlic slices after the oil has reached a simmer.
3
Sauté the garlic until it starts to turn a light golden brown. Add pepper and salt for seasoning.
4
Reduce the heat to medium-low and mix in the cooked pasta, draining well, and parsley.
5
Add about half a cup of pasta water if the pasta seems too dry. Add some lemon juice and newly grated Parmesan cheese as garnish.