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Main dishPastaVegetarian

Pasta Aglio e Olio

Classic garlic and olive oil pasta with parsley and chili. Keep garlic quantity generous, use less olive oil, never let garlic burn, and keep lemon subtle.

Prep
10 min
Cook
12 min
Serves
2 people

Product list ingredients

  • garlic
  • lemons
  • pasta
  • chili powder
Pasta Aglio e Olio

Ingredients

  • •1/2 head garlic, separated, peeled, and thinly sliced
  • •1 bunch parsley, leaves picked and finely chopped
  • •3 to 4 tbsp good quality olive oil (reduced from 1/2 cup)
  • •1 tsp red pepper flakes
  • •1/2 lb dry linguine
  • •Juice of 1/4 to 1/2 lemon, to taste (do not overdo)
  • •Salt and black pepper, to taste

Directions

  1. Bring a large pot of heavily salted water to a boil and cook linguine until al dente, reserving at least 1/4 cup pasta water before draining.

  2. While pasta cooks, slice garlic very thin and finely chop parsley leaves.

  3. Heat olive oil in a large saute pan over medium heat until shimmering. Add garlic and stir constantly until barely toasted and pale golden. Do not let it burn. Add red pepper flakes and remove from heat.

  4. Add drained pasta to the pan with reserved pasta water, toss thoroughly, then add parsley and a small squeeze of lemon. Taste and add more lemon only if needed so citrus does not dominate.

  5. Season with salt and black pepper and serve immediately.