I love pasta agio e olio. The simple perfection of three essential Italian ingredients speaks to the exceptionalism of la cucina italiana.
I was so happy to attest to this brilliance on my recent appearance on the Beyond The Burner podcast, discussing, among other things, the benefits of Italian ingredients and the wellness they foster.
The episode is here with the recipe below:
Pasta Aglio e Olio
4
servings5
minutes20
minutesIngredients
1/4 cup 1/4 “everyday” extra virgin olive oil (EVOO)
high quality EVOO (for anointing at the end)
1 lb. 1 dry spaghetti or any long pasta
5 cloves 5 garlic, peeled (germ removed from the center, if present) and sliced very thin
1 teaspoon 1 red pepper flakes (optional)
2 tablespoons 2 minced flat-leaf parsely
grated Parmigiano or Pecorino cheese (to taste, optional)
Kosher salt
Directions
- Bring a large pot of water to boil.
- Add a palm-full of salt (about a 1/4 cup).
- Add the pasta, stir until a boil returns.
- Set the timer for four minutes short of package instructions for “al dente.”
- Add the olive oil and garlic to a cold, large saute pan.
- When the timer goes off, turn on the flame to medium-low and allow the garlic to warm in the olive oil (do not let it burn!) for two minutes.
- Season with salt and red pepper flakes.
- Transfer the pasta from the boiling water directly to the pan.
- Add 1/2 cup of pasta water to the pan.
- Toss thoroughly until the pasta absorbs the water and has a nice sheen.
- Off the heat, anoint with the high-quality EVOO, add the parsley (and cheese, if using), toss and serve.
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