Aglio e Olio (Garlic Pasta)
Aglio e Olio is a simple Italian recipe from Naples that’s garlicky, spicy, lemon-y, and so appetizing at any time of day! There are so many ways to make Aglio e Olio but here’s my favorite.
Servings
2~3
Prep Time:
10~15 min.
Cook for:
20~25 min.
Good For:
Dinner
Introduction
Aglio e Olio
Once upon a time, my now-hubby made Aglio e Olio for a waterfall picnic/hike and then proposed! Obviously the recipe is SUPERB because I said yes even though we both smelled extremely like garlic.
There are several “keys” to this recipe. One, make sure you fry the garlic well into the olive oil. Two, use the pasta water! And three, be generous with the lemon juice. I also substitute regular pasta with whole wheat and enjoy the texture even more!
Ingredients
-
Garlic, 4-5 cloves, diced (I love garlic so I always put a bit more)
-
Chili, to taste
-
Parsley, 2-3 sprigs, chopped
-
Lemon, 1/4 squeezed juice
-
Pasta, 2-3 servings, al dente
-
Salt
-
Black pepper
-
Olive oil
Boil the pasta until al dente.
In the meantime, fry garlic and chili in olive oil until garlic is light brown, then add the pasta, parsley, salt, black pepper.
Don’t throw away the pasta water! Add 1/2 cup of pasta water and the lemon juice (more if you like lemons!).
Serve hot.
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