Pappardelle Aglio E Olio

This is a traditional, 5-ingredient pasta dish served all over Italy. Aglio E Olio is Italian for “garlic and oil”.

Pappardelle Aglio E Olio Recipe

Ingredients (Serves 4-6)

1 lb. Pappardelle pasta (or spaghetti if you choose)
3/4 cup olive oil
4 - 6 garlic cloves (thinly sliced)
1 heaping teaspoon red pepper flakes
1/4 cup chopped parsley
Reserved pasta water
Shredded Romano cheese (optional)

Directions

Step 1: Bring water to a boil adding enough salt to make it taste almost like ocean water.  You salt the water so that while boiling, the pasta will absorb some of the salt.  Boil pasta 1-2 minutes less than the packaging suggests.

Step 2: Add oil to cold pan – do not turn up heat until sliced garlic is added.  Add garlic and bring to medium-low.  You’ll notice the oil begin to bubble.  Let garlic cook in oil for 3-4 minutes.  The garlic will still be white in color. 

Step 3: Just before the garlic begins to toast, add the red pepper flakes.  Cook for another minute or 2 and the oil is ready.

Step 4: Before draining pasta, set aside ¼ cup of the pasta water – it contains salt and starch.  This will help emulsify the oil.  Drain pasta and return to pot. 

Step 5: Add oil and ¼ c. pasta water and cook over low-medium heat for another 1-2 minutes.  Stir in chopped parsley and serve.

Optional: Add grated cheese and serve.