Pasta Aglio E Olio Recipe
A simple classic Italian pasta featuring garlic, olive oil, and a spicy red pepper, tossed with fresh spaghetti and parsley.
Equipment
- Large Pot
- Sauté pan
- Colander
- Spatula
Ingredients
Ingredients
- 1/2 cupextra virgin olive oil
- 3 finely sliced garlic cloves
- 1 seeded and thinly sliced spicy red pepper
- 4 ounceshot pasta water
- 8 ouncesfresh spaghetti pasta
- 1 tablespoonschopped fresh flat leaf parsley
- salt to taste
Instructions
Instructions
- Bring a large pot of salted water to a boil and cook the 8 ounces fresh spaghetti pasta according to the package until al dente. Before draining, reserve 4 ounces hot pasta water, then drain the pasta.
- While the pasta cooks, heat ½ cup extra virgin olive oil in a sauté pan over medium-low heat for about 1 minute until the oil is warm.
- Add the 3 finely sliced garlic cloves to the warm oil and cook, stirring, about 1 minute until fragrant and just tender, taking care not to let the garlic brown.
- Add the 1 seeded and thinly sliced spicy red pepper and cook, stirring, about 1 minute until slightly softened.
- Remove the pan from the heat and immediately pour in the reserved 4 ounces hot pasta water to stop the cooking and loosen the sauce.
- Add the drained spaghetti to the pan and toss or stir with a spatula until the pasta is evenly coated with the oil, garlic, and pepper mixture.
- Sprinkle in the 1 tablespoon chopped fresh flat-leaf parsley and salt to taste; toss once more to combine.
- Transfer to plates and serve immediately.
Notes
Notes
Make-Ahead:
This recipe is meant to be served as soon as it is done cooking.
How to Store:
Cover and keep in the refrigerator for up to 3 days. This will not freeze well.
How to Reheat:
Add the desired amount of pasta to a medium-size pan over low heat along with ¼ cup of water and heat until creamy and hot.
You should
use
Fresh Pasta Dough Recipe
, but if not, you can easily swap out for dried pasta.
If you
do not have access to a fresh pepper substitute with a ½ teaspoon of crushed red pepper flakes
You may
need more pasta water so ensure it stays creamy and the pasta noodles don’t suck up too much of the sauce.
Make-Ahead:
This recipe is meant to be served as soon as it is done cooking.
How to Store:
Cover and keep in the refrigerator for up to 3 days. This will not freeze well.
How to Reheat:
Add the desired amount of pasta to a medium-size pan over low heat along with ¼ cup of water and heat until creamy and hot.
You should
use
Fresh Pasta Dough Recipe
, but if not, you can easily swap out for dried pasta.
If you
do not have access to a fresh pepper substitute with a ½ teaspoon of crushed red pepper flakes
You may
need more pasta water so ensure it stays creamy and the pasta noodles don’t suck up too much of the sauce.