This is the most simple, tasty and surprisingly satisfying pasta recipe there is. Made with ingredients we should always have on hand…it’s a great last minute dish! Because of the simplicity of this recipe, high quality olive oil and the freshest parsley and garlic are a must! No substitutions allowed!! :)
Aglio e Olio
1 lb. Capellini or Spaghettini
½ cup extra virgin olive oil
1-2 cloves (1 tsp.) finely chopped garlic
1 TB finely chopped Italian parsley
¼ tsp. red pepper flakes (to taste)
In a large pot bring 6-8 quarts of water and a tablespoon of salt to a boil. Add pasta, stirring to prevent sticking.
Just before the pasta is finished, heat a medium sized sauté pan over high heat. Add the olive oil and when it is hot (the oil will become fragrant) add the garlic. As soon as it begins to change color, add the parsley and red pepper flakes. Stir well and immediately remove from heat. (Remember, if your garlic burns it will become bitter.)
When the pasta is al dente, drain and immediately add it to the skillet. Toss the pasta, add a little salt and additional red pepper if desired.