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Features for "Aglio e Olio"
Served as main course. Non-vegetarian dish. Speciality: Low Sodium and Low Cholesterol diet.
Ingredients for "Aglio e Olio" (Click here for measurement conversion) 8 ounces Spaghetti or Linguine
6 Tablespoons Extra-Virgin Olive Oil
6 Cloves Garlic, minced
hot Red Pepper Flakes
1/2 Lemon Juice
Kosher Salt
Method for "Aglio e Olio"
Fill large stock pot 2/3 full with cold water, add salt to taste and about 1 tablespoon of vegetable oil and bring to a boil. When water boils add pasta. While water is heating, combine half of the olive oil, 2/3 of the garlic and salt in a large skillet and cook over low heat, stirring constantly, until garlic browns. Remove from heat and add remaining garlic, red pepper, lemon juice and 2 or 3 tablespoons of the pasta cooking water and stir. When pasta is cooked al dente, reserve 2 tablespoons of cooking water and drain. Transfer pasta and garlic mixture to a large bowl and toss to combine. Transfer pasta and garlic mixture back to skillet, add salt, reserved cooking water and remaining olive oil and cook over medium heat for about 1 minute, tossing and stirring constantly. Transfer back to large bowl and serve. Serve with grated Parmesan or Romano cheese.
Comments
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 2
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