Pasta aglio e olio
This simple, yet flavorful, pasta dish will allow you to have dinner ready in less than 15 minutes. The epitome of a summer meal, pasta with garlic and olive oil is a classic of Neapolitan cuisine.
Servings: 6
Calories: 518kcal
Ingredients
- 1 package Capellini (Angel Hair) or Vermicelli
- 1/2 cup extra virgin olive oil
- 10-12 garlic cloves, finely sliced
- 1 cup curled parsley, coarsely chopped
- Coarse sea salt
- Peperoncino (crushed red pepper flakes)
- Parmigiano Reggianno or Grana Padano cheese
Instructions
- In a pot over high heat, put the water to cook the pasta to boil.
- Add the olive oil to a saucepan on medium-low heat and simmer the garlic for about 8-10 minutes, until golden brown. Set aside.
- In the meantime, add salt to the water and cook the pasta al dente.
- When the pasta is done, reserve at least 1 cup of the pasta water. Strain the pasta and inmediately add the pasta to the saucepan with the aglio e olio.
- Stir the pasta, add the parsley and combine. Add pasta water as needed and continue strirring.Add parmesan cheese and stir until a creamy thing cot covers the pasta.
- Serve warm with red pepper flakes and more cheese.
Video
Notes
If you want to make pasta aglio, olio e peperoncino, add red pepper flakes to taste and simmer them with the garlic.
You can skip the cheese both while stirring the pasta and at serving time, for a vegan version of this dish.
This pasta is delicious the following day, to have at room temperature.
Nutrition
Calories: 518kcal | Carbohydrates: 60g | Protein: 17g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 11mg | Sodium: 281mg | Potassium: 264mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1022IU | Vitamin C: 15mg | Calcium: 237mg | Iron: 2mg