Aglio E Olio
Ingredients
Ingredients:
Sauce:
- ½ C Olive Oil
- 1 Bulb Garlic (10-12 cloves, Grated or Minced, reserve some for the end if wanted)
- ½ Tsp Black Pepper (Ground
- ¾ Tsp Chili Flakes
- ½ C Parmesan (Grated)
- Pinch Lemon Zest (Optional)
Pasta:
- 1.5 lb Pasta (DO NOT USE ANGEL HAIR, IT’S THE DEVIL’s Pasta)
- ⅛ C Salt
Instructions
- In a pot on medium low heat, add in the Olive Oil, Grated Garlic, Ground Black Pepper, and Chili Flakes. Fry the aromatic until fragrant or until the garlic is golden brown, 3-5 minutes. I tend to put the chili flakes after the garlic has mostly browned so that the spiciness will be more pronounced. But to each their own.
- In a big pot of boiling water, add in Salt and Pasta. Boil until al-dente (about 7-8 minutes depending on the type of pasta). After the Pasta has finished cooking, reserve some pasta water.
- Follow this order of addition to not make an inedible mess: drain the pasta and add it to the garlic oil. Add in the Parmesan and mix. DO NOT add the parmesan first into the oil before adding the pasta, as that can make a mass of cheese that won’t melt well and will turn into a cheese disaster. Add in some additional grated garlic at the end for a more pronounced spicy garlic flavor if wanted. Add in some reserved pasta water to make the pasta looser if needed.
Notes
Let’s Make Aglio E Olio
Do not eat all of this alone by yourself when you are sad, like I did. Olive oil is a laxative, and YOU WILL BE CRYING ON THE TOILET WHILE SHIXTING YOURSELF. TAKE IT FROM ME.
Angel hair is truly the worst pasta. It’s the devil’s pasta. It’s so flaccid and disappointing, which is something that I am unfortunately no stranger to. I much rather prefer tagliatelle or even penne. Being a hater, I don’t even have a favorite pasta shape, I just have a hated pasta shape ahaha. Should I make a new pasta shape?
When I went to Italy for the first time, and had real/official/authentic pasta, I was so shocked by how dente it was. I honestly couldn’t really care how people eat their pasta or how hard they like things, but I like things HARD. The pasta was almost crunchy in Italy, and I’m sort obsessed. It was delicious, but I paid so much for it. I think I totally got tourist trapped and it is not a kewt look for me.
Let’s Make Aglio E Olio: In depth recipe down below
1) In a pot on medium low heat, add in the Olive Oil, Grated Garlic, Ground Black Pepper, and Chili Flakes. Fry the aromatic until fragrant or until the garlic is golden brown, 3-5 minutes. I tend to put the chili flakes after the garlic has mostly browned so that the spiciness will be more pronounced. But to each their own.
Definitely keep an eye out on it because you don’t want the garlic to burn. Burnt garlic made create a nutty flavor into the dish but it can also be really bitter.
2) In a big pot of boiling water, add in Salt and Pasta. Boil until al-dente (about 7-8 minutes depending on the type of pasta). After the Pasta has finished cooking, reserve some pasta water.
Use whatever pasta you want and cook it for however long you want. I really couldn’t be bothered policing what type or how hard pasta should be, except for ANGEL HAIR PASTA. It’s the worst type of pasta.
3) Follow this order of addition to not make an inedible mess: drain the pasta and add it to the garlic oil. Add in the Parmesan and mix. DO NOT add the parmesan first into the oil before adding the pasta, as that can make a mass of cheese that won’t melt well and will turn into a cheese disaster. Add in some additional grated garlic at the end for a more pronounced spicy garlic flavor if wanted. Add in some reserved pasta water to make the pasta looser if needed.
FOOD PICS
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