Quick Search

Aglio e Olio recipe

Ingredients   (Measurement Conversion Calculator)

6 Cloves Garlic, minced
Kosher Salt
1/2 Lemon Juice
hot Red Pepper Flakes
6 Tablespoons Extra-Virgin Olive Oil
8 ounces Spaghetti or Linguine

Directions

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.