Serve topped with grated Parmesan cheese. Pour 3 tablespoons of the oil into the big skillet, scatter the garlic slices in the oil and set over medium heat. If using dry pasta, plunge it into the boiling water 5 minutes before starting the sauce; fresh pasta is added at the same time you start the sauce. This is the quintessential Italian pasta: just about everyone in Italy knows how to make it and loves it. Put a large pot of salted water on to boil. (see recipe note) Drain, reserving 1 or more cups of the cooking liquid. Add sliced garlic Get Spaghetti Aglio e Olio Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Bring a large pot of salted water to boil. If the dish is dry, incorporate more hot pasta water; if soupy, reduce with higher heat and a bit more cooking. Meanwhile, heat olive oil in a skillet over medium heat. And watch videos demonstrating recipe prep and cooking techniques. Put a large pot of salted water on to boil. Add pasta and cook according to package directions, until al dente. All Rights Reserved. And watch videos demonstrating recipe prep and cooking techniques. comfort food, date night, easy, quick, vegan, vegetarian, I’d love to see it! I often add a pinch of red pepper flakes, which technically makes the dish aglio, olio, e peperoncino. Add garlic; cook and stir until garlic is tender and very lightly brown (take care not to burn it!). How to Make Pasta Aglio e Olio Step 1: Cook pasta according to package ingredients until al dente. Get Spaghetti Aglio E Olio Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Combine garlic and olive oil in a cold skillet. large sauté pan over medium heat until barely shimmering. Add the parsley during the initial tossing; off the heat toss in the cheese and the final tablespoon of olive oil just before serving. Add pasta and remove from heat; gently toss to coat, adding pasta water if you like to reach your desired consistency. If using dry pasta, plunge it into the boiling water 5 minutes before starting the sauce; fresh pasta is added at the same time you start the sauce. Step 2: Meanwhile, heat olive oil … When the pasta is not quite done al dente, bring the sauce to an active simmer, and then dump the pasta in. It is one of those magical dishes that the ingredients can be pulled out of the cupboard and turned into a glorious dish in about 15 minutes. It starts by gently cooking garlic in a skillet with olive oil until it's very lightly golden. Drain, reserving a cup or more of the cooking water. Cook for a minute, add the peperoncino and cook another minute, shaking the pan now … They add a pleasant, warm heat without overcomplicating the basic garlic-and-oil flavor. Tag me on Instagram at, « Lamb Meatballs with Tomato Sauce, Feta and Mint. Ladle in 2 cups of boiling pasta water (watch out for sizzling spatters) and cook rapidly for 2 to 3 minutes, reducing the liquid by a third or so. Your email address will not be published. Inspired by the movie Chef, this is truly one of my new comfort foods! Cook for a minute, add the peperoncino and cook another minute, shaking the pan now and then, until the garlic slices are an even light gold. Add parsley and lemon juice and toss again. Cook over medium heat to slowly toast garlic, about 10 … Keep at low simmer until the pasta is ready. In all its simplicity, or maybe due to its simplicity, it is a favorite of many and makes regular appearances at my table. Finish the sauce and pasta by tossing them together in the skillet over low to moderate heat until the pasta is tender to the bite. Season to taste with salt and freshly ground black pepper. Taste the sauce; add salt as needed. If possible, time the cooking of your pasta to coincide with the sauce so you can use a pasta spoon to scoop it directly into the pan, bringing with it some of the cooking liquid. 4 World Trade Center, 101 Liberty Street, Floor 3, ¼ cup extra-virgin olive oil, plus more if you want, 5 plump garlic cloves, sliced (about 1/3 cup), ¼ teaspoon dried pepperoncino (hot red pepper flakes), or more to taste. Stir in crushed red pepper. Pour 3 tablespoons of the oil into the big skillet, scatter the garlic slices in the oil and set over medium heat.

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