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
DO NOT USE ANGEL HAIR PASTA, it is the Devil's pasta
Add in the reserved garlic at the end for a little more of a spicy kick of garlic flavor.
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
Follow the order of addition to not make an inedible mess. 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.
As always, edit the recipe to make it however spicy you want.