Aglio e olio Aglio e Olio Pasta, also known as Garlic and Olive Oil, is a traditional pasta dish made with simple and fresh flavors. It truly is more than the sum of its parts. This olive oil and garlic pasta dish is all about the simplicity of the ingredients.

Ingredients of Aglio e olio

  1. It's 16 oz of dry noodles (usually spaghetti but I used linguine).
  2. It's 1/4 cup of extra virgin olive oil.
  3. Prepare 6 cloves of garlic, thickly sliced.
  4. Prepare 1/2 tsp of red pepper flakes.
  5. You need 2 of anchovy fillets or 1 tsp anchovy paste.
  6. You need 1 cup of grated parmesan.
  7. Prepare Handful of fresh parsley, chopped.

Aglio e olio instructions

  1. Boil the noodles about a minute short of their package directions. While you wait, move on to the sauce..
  2. Add the olive oil to a large pan on medium heat. Add the garlic and fry gently for 1 minute. Add the pepper flakes and stir in the anchovy (if using fillets, break them up into the oil). Cook until the garlic is soft and caramel coloured. Stop them from browning further by adding a few splashes of the pasta cooking water. Let the sauce simmer..
  3. When the noodles are almost cooked, drag them into the pan of sauce, reserving a cup of the cooking water. Add most of the parmesan and parsley to the noodles and toss. Add salt to taste. If needed, add the cooking liquid a splash at a time to loosen the pasta. Serve with a sprinkle of the remaining cheese and parsley..

Meanwhile, heat the olive oil in a large saute pan over. Aglio e olio, I think it's safe to claim, is the simplest pantry-staples-only pasta sauce in the entire Italian canon. You don't even need cheese—in fact, some would argue cheese isn't a welcome addition. If you have spaghetti, garlic, salt, and oil, you can make this pasta right now. Spaghetti aglio e olio translates to "spaghetti with garlic and oil." The traditional dish contains little more than these ingredients.

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