Aglio e Olio

Aglio e olio may have been created for its simplicity. It’s rumored to have been invented in Naples, but versions of the dish exist across Italy. Regardless of the region, most recipes require only 3 ingredients: garlic, olive oil, and pasta.

What else do you know about aglio e olio?

Ingredients:

1. 1/3 pounds of pasta (ideally spaghetti or linguine)

2. ½ bunch of finely chopped parsley

3. 5 thinly sliced garlic cloves

4. 1 lemon or lime

5. 1/3 cup olive oil

6. ½ tbsp of pepper flakes

7. Salt & pepper

8. Parmigiano Reggiano or pecorino Romano cheese (optional)

Instructions:

1. Cook pasta in salted boiling water 1 minute less to package instructions

2. Reserve 1 ½ cups of pasta water and then strain pasta

3. On skillet on medium high, heat up the olive oil then add the pepper flakes and the garlic

4. Once garlic is golden brown, add the pasta

5. On medium low heat, stir constantly, gradually adding pasta water until sauce is formed

6. Add the parsley and the juice of the lemon/lime and stir to combine well

7. Add salt and pepper to taste

8. Optionally serve with grated parmigiano or pecorino cheese on top

Enjoy!