This is a fancy name for one of the simplest pasta dishes you’ll ever make. Also one of the tastiest! I love making this because it is light and just delicious, a crowd pleaser for all. Try it!
Linguini Aglio e Olio
WHAT
- 1 lb of fresh spaghetti or linguini
- 6 cloves garlic, thinly sliced
- ½ cup olive oil
- ¼ teaspoon red pepper flakes, or to taste
- Salt and freshly ground black pepper to taste
- Fresh chopped Italian parsley
- 1/2 cup finely grated Parmesan cheese + more freshly grated on top
- Optional: 2-4oz or pancetta or finely chopped bacon (but really, not optional in my book)
HOW
- Fry up the pancetta until crispy. Set aside.
- Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Meanwhile bring a large pot of lightly salted water to a boil. The water should taste as salty as the ocean. Cook preferably fresh pasta in the boiling water, stirring occasionally until cooked through but firm, al dente. I used wild grain box pasta which is amazing. Drain and transfer to a skillet with garlic and olive oil.
- Stir red pepper flakes, black pepper, and salt into the pasta as you fold it on itself and allow the olive oil and garlic to stick to the noodles. Smell the goodness. It is important to use high quality olive oil here. That is why I used queen creek olive mill olive oil (code: colorfulfoodie) I used 1/4 cup of the roasted garlic and 1/4 cup of the balanced olive oil.
- Sprinkle in parsley and the 1/2 cup of grated parmesan cheese; stir until combined. Add the pancetta.
- Serve pasta topped with more freshly grated parmesan, of course. I hope you enjoy it and can share it. I am lucky enough to have my Winecoach to pair it with the perfect wine for me!!
Easy, simple and just delicious!
