Pasta Aglio e Olio
 
Prep time
Cook time
Total time
 
The easiest pasta dish you can make in the short time the pasta need to cook
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4-5
Ingredients
  • 2 TBSP. salt
  • 1 lb. spaghetti or linguine
  • ⅓ cup extra virgin olive oil
  • 10 large garlic cloves, cut into thin slivers
  • ½ tsp. red pepper flakes (from crushed dried chillies)
  • 1 tsp. salt
  • ½-1 cup fresh parsley, minced
  • 1 cup freshly grated Pecorino cheese, plus extra for serving
Instructions
  1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and stir in the pasta. Cook al dente. Before you drain the pasta, reserve and set aside 1 cup of the cooking water. Drain the pasta.
  2. Meanwhile, heat the olive oil over medium heat in a shallow pot, large enough to hold the pasta. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges. Make sure you watch it closely so it doesn’t overcook! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third. (The starch of the pasta water will help thicken the sauce.)
  3. Add the drained pasta to the garlic sauce and toss. Remove from the heat, add the parsley and Pecorino cheese and toss well. Allow the pasta to rest off the heat for a few minutes and for the sauce to be absorbed. Taste for seasoning and serve warm with extra Pecorino cheese on the side.
Notes
Contrary to popular belief, in regional Italian cuisine, Parmigiano Reggiano and Pecorino cheese are not always interchangeable. As a general rule, spicy dishes call for 'spicy' cheeses like Pecorino, not Parmigiano which is sweet, nutty and creamy. Southern dishes, like this one, call mostly for Pecorino.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/pasta-aglio-e-olio/