Pasta Aglio e Olio recipe
This Pasta Aglio E Olio recipe features a light olive oil-based sauce, garlic, a good dose of red pepper for a spicy kick, sharp and salty Parmesan cheese, and rich, salty olives. Simple ingredients, but big flavor!
Servings 4 -6 servings
Ingredients
- 1 lb. dried pasta fettuccine, spaghetti, or angel hair
- 1 tbsp. salt
- 1/3 c. + 2 tbsp. Carapelli® Organic Extra Virgin Olive Oil divided
- 6 garlic cloves minced
- 1 tsp. crushed red pepper flakes
- 1/3 c. sliced black olives
- 1/3 c. sliced green olives
- 1/3 c. minced fresh parsley
- 1 c. fresh shredded Parmesan cheese
Instructions
- Bring a large pot of water to a boil.
- Add salt, 2 tbsp. Carapelli® Organic Extra Virgin Olive Oil, and pasta.
- Cook according to package directions.
- Reserve and set aside 1-1/2 c. pasta water before draining pasta.
- Heat remaining 1/3 c. Carapelli® Organic Extra Virgin Olive Oil in a large skillet over medium heat.
- Add garlic, and cook until it's just golden. Watch closely because it happens fast!
- Add red pepper flakes, and cook for 1 additional minute.
- Add the pasta water to the skillet, whisking to combine, and bring the mixture to a boil.
- Lower the heat, and simmer for 4-5 minutes, or until the liquid is reduced by about a third.
- Add the pasta and olives to the olive oil sauce, and toss to coat.
- Remove from heat, and add the parsley and Parmesan, tossing to coat.
- Serve immediately.