Olive Oil Pasta
Learn to make classic Olive Oil Pasta (Aglio e olio) with this quick and easy recipe. Spaghetti tossed with garlic oil is the perfect side.
Equipment
- Large pot
- Dutch oven or skillet
Ingredients
- 1 pound (450 g) spaghetti uncooked, or other long pasta shape
- ½ cup (120 ml) extra virgin olive oil
- 8 cloves garlic thinly sliced
Optional add-ins:
- ½ teaspoon red pepper flakes or more, to taste
- 2 tablespoons chopped fresh parsley
- ¼ cup (22 g) grated parmesan cheese
Instructions
- Cook spaghetti according to the package instructions. Before you drain the pasta, reserve ½ to 1 cup of the cooking water.
- Meanwhile or 5 minutes before the pasta is cooked, heat olive oil in a pan or dutch oven, add garlic and red pepper flakes if using. Sauté or 2-3 minutes, until the garlic is lightly brown (do not burn it!) And remove from heat.
- Add the pasta to the garlic oil along with half a cup of reserved pasta water, and toss to combine. If desired, add parmesan cheese and chopped parsley and toss again. Serve immediately.
Notes
- Don't forget to save some of the pasta water to add to your sauce.
- Be careful not to burn the garlic. It can happen quickly, so keep an eye on it, and remove the pan from the heat as soon as it starts to brown.
- If needed, add additional pasta water to loosen up the pasta.
- Store leftovers in an airtight container for 3-4 days. Reheat in the microwave with an extra drizzle of olive oil.
Nutrition
Calories: 719kcal | Carbohydrates: 88g | Protein: 17g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 5mg | Sodium: 123mg | Potassium: 305mg | Fiber: 4g | Sugar: 3g | Vitamin A: 297IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/olive-oil-pasta/