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Pasta Aglio e Olio (Garlic and Oil Pasta) – vegetarian recipe
Stav Kogan

Pasta Aglio e Olio (Garlic and Oil Pasta)

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Servings: 4 servings
Calories: 560
Ingredients Method Nutrition

Ingredients
  

  • 1 pound (450 g / 15.9 oz) spaghetti or linguine
  • Salt, for pasta water and to taste
  • 1/3 cup (80 ml) extra virgin olive oil, plus more for drizzling
  • 2 tablespoons (30 g / 1.06 oz) minced garlic, about 6-8 cloves
  • 1-2 dried red chiles, or 1/2 teaspoon (10 ml / 0.3 fl oz) red pepper flakes
  • 1/2 cup (20 g / 0.71 oz) fresh parsley, finely chopped
  • 1 cup (240 ml) reserved pasta water
  • for Perfect Aglio e Olio
  • The starchy pasta water is liquid gold! It's the key to creating a silky, emulsified sauce instead of just oily noodles. Don't skip it.
  • For a satisfying crunch, toast 1/2 cup (480 ml) of panko or homemade breadcrumbs in a separate pan with a little olive oil until golden. Sprinkle over the finished dish.
  • Boost the protein by tossing in a can of drained and rinsed chickpeas with the pasta at the end. Warm them through before serving.

Method
 

  1. Bring a large pot of water to a rolling boil.
  2. Season it generously with salt—it should taste like the sea!
  3. While the water heats, combine the olive oil, minced garlic, and chiles in a large, cold skillet.
  4. Turn the heat to medium-low.
  5. Let the oil heat up slowly, allowing the garlic to sizzle gently. Swirl the pan occasionally until the garlic is fragrant and a pale golden color, about 5-7 minutes. Be careful not to let it brown or it will become bitter.
  6. Turn off the heat once it's ready.
  7. Add the pasta to the boiling water and cook according to package directions until al dente (tender but with a slight bite).
  8. Just before the pasta is done, scoop out at least 1 cup (240 ml) of the starchy cooking water.
  9. Drain the pasta well.
  10. Add the drained pasta directly to the skillet with the garlic and oil.
  11. Turn the heat to medium, add about 1/2 cup (480 ml) of the reserved pasta water, and toss vigorously for 1-2 minutes. The starchy water will emulsify with the oil to create a light, creamy sauce that clings to the pasta.
  12. Add more pasta water if it seems dry.
  13. Remove from the heat, stir in the fresh parsley, and season with a final pinch of salt to taste.
  14. Serve immediately with an extra drizzle of good olive oil.
  15. Add a squeeze of fresh lemon juice at the very end to brighten up all the flavors and cut through the richness of the oil.

Nutrition

Calories: 560kcalCarbohydrates: 82gProtein: 15gFat: 19g

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