Aglio e Olio
Sometimes it doesn’t take all afternoon to get a sauce that’ll knock you around. As always, quality ingredients steal the show here, and they absolutely have to here, as you’ll maybe have 10 minutes start to finish.
With so little time, preparation is absolutely necessary here. Luckily there are only two ingredients needing attention, the garlic and the parsley.
As the pasta cooks, you’ll want to work the sauce, with the garlic coming to a light gold right as the pasta cooks.
For fresh pasta, which may only take a minute to cook, the garlic should start first. For packaged spaghetti, it may be the other way around. It may take a few tries to nail the timing, but after a few tasty trials, everything will be absolutely perfect.
What you’ll need
Makes 2 servings
2 servings of pasta
1/3 cup olive oil
4 cloves garlic, minced
1/2 tsp crushed red pepper
1/4 cup parsley, chopped
1 tbsp lemon juice (optional)
An unpretentious serving using fresh rolled tagliatelle.
Other more symmetrical look courtesy of the spaghetti.
Lets Do This
Boil a large pot of salted water. If using boxed pasta begin cooking the pasta. If using fresh pasta, add the pasta right before the garlic begins to turn golden
Add garlic, red pepper, and oil to a pan and cook over medium-low heat until it begins to color, roughly 6-8 minutes
Increase the heat and add the pasta directly to the oil, with a small amount of pasta water
Rapidly toss to cover the pasta with the sauce. If using lemon, add and toss through.
Off the heat, toss the parsley with the pasta and serve immediately
