Monday, March 21, 2011

Pasta con Aglio e Olio (Pasta with garlic and oil)

Here is an easy, easy recipe that you can make using things you probably have around.  Ease doesn't always mean not very delicious, and here is a perfect example of this.  Enjoy!

5 cloves of garlic
1/2 cup olive oil
pinch of red pepper flakes (optional)
1 lb long pasta (linguine or spaghetti work best)
1/2 cup parmesan cheese (about 2 handfuls)
1 cup reserved pasta water
2 teaspoons chopped fresh parsley
1 whole fresh mozzarella (optional)
Bring a large pot of water to a boil.  This will be for the pasta to cook in.

In a very large skillet, heat 1/2 cup of olive oil.  Chop garlic very fine.  The finer it is the more flavorful it will become.  Once oil is hot pinch in the red pepper flakes.  Be careful, these are very hot.  Then add the garlic.  Stir constantly so the garlic does not burn.  Once he begins to turn light brown lower the heat to low.  Burnt garlic is bitter and will ruin your dish. 

After water begins to boil, add a handful of salt to the water.  Add your pasta and stir.  Pasta will take about 8-10 minutes.  One minute before pasta is done, take out one cup of pasta water and reserve.  This water is a great thickening agent because of its high starch content.  Drain the pasta and pour into the garlic and oil.  Make sure the heat it still on low.  Using tongs, toss the pasta around while adding parmesan cheese and then pasta water.  Continue adding a little bit at a time of each until it is all gone and you see a thicker sauce.  Now you can add the parsley and 1/2 inch cubes of mozzarella cheese.  Continue tossing for about 1-2 minutes or until cheese slightly melts.  Finish with ground pepper.  Serve immediately and enjoy!

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1 comment:

  1. This dish looks absolutely delicious! I can't wait to try it!


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