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#Pasta aglio e olio full
#Pasta aglio e olio plus

With a handful of ingredients, the main sauce ingredients being olive oil and garlic, you’ll end up with one of the most delicious pastas you’ll ever try. Squeeze fresh lemon juice over the pasta and top with parmesan cheese. This will help emulsify the sauce and give it more opportunity to stick to the pasta. You can add 1/4-1/2 cup to toss the pasta with the olive oil sauce.

Finish the aglio e olio: Reduce the heat to medium-low.

Stir well until the garlic turns golden, then season with salt and pepper. Add the garlic slices and red pepper to the oil. Meanwhile, heat the olive oil in a lardge, deep skillet over medium heat.

Prep the pasta and sauce: Cook the pasta al dente according to package instructions.

Parmesan isn’t usually served with aglio e olio, but it always has a place on my plate! Others also love to add some anchovies to this dish, so if you like anchovies it might be worth a try.

Optional: Parmesan and lemon juice – A squeeze of fresh lemon is pretty typical to cut through the oil and balance out this dish.

Parsley – This time the parsley isn’t just a garnish! We are using lots of it today to add a beautiful fresh flavor to this pasta.

Red pepper flakes – Use as much or as little as you like.

Garlic – The more the merrier in this recipe! Make sure to get fresh garlic so you can slice it.

EVOO has a very low smoke point, and can burn easily to give off a bitter flavor.

Olive oil – Make sure to use regular olive oil for cooking this rather than extra virgin olive oil.

I think this recipe works best with long shapes such as spaghetti or fettuccini, but you can use small shapes such as penne if that’s what you prefer.

#Pasta aglio e olio full

Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top. It’s your plate at the end of the day! Whatever puts a smile on your face is all that matters. However, I love my Parmesan cheese so I grated some on mine. In fact, it isn’t even a welcome addition. Add pasta such as spaghetti, linguini, or fettuccine in and toss it well.Īlthough I served it with Parmesan cheese, many Italians would argue that the cheese isn’t necessary. This dish is made by sautéing sliced garlic in olive oil, sometimes with the addition of red pepper flakes, or anchovies. It is a traditional pasta recipe from Naples. You have to try it! What Is Aglio E Olio?Īglio e Olio literally means olive oil and garlic in Italian. It’s a very popular dish in Italy! Just think of all the amazing food they have to pick from, and this is one dish that truly stands out. Olive oil and garlic really are the start of many wonderful sauces, but in this pasta dish, they actually get a chance to shine.

#Pasta aglio e olio plus

That’s better than take-out, plus this is homemade so it’s better in every sense of the word. This olive oil and garlic pasta dish is all about the simplicity of the ingredients. It truly is more than the sum of its parts. Aglio e Olio Pasta, also known as Garlic and Olive Oil, is a traditional pasta dish made with simple and fresh flavors.