Classic Aglio e Olio

The Lowdown: 

Day 6 in our 20 pastas 20 minutes series: Aglio e olio

This pasta is as simple as it gets, but a classic for a reason. It’s all about letting a few simple high quality ingredients shine—rich, garlicky goodness with just the right hint of spice. Enjoy!👌🏻

Ingredients

Steps:

1. Cook the Pasta

Bring a pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/8 cup of the cooking water, then drain the pasta.

2. Prepare the Garlic Oil

Heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and cook until it's golden brown, stirring occasionally to avoid burning.

3. Add Heat

Toss in the dried peperoncino flakes to the skillet with the garlic. Stir for about 30 seconds to release the spice into the oil.

4. Combine Pasta and Sauce

Add the cooked pasta to the skillet. Pour in the reserved pasta cooking water and toss well to coat the pasta evenly in the garlic and chili-infused oil.

5. Season & Finish

Season with salt to taste, and toss again. Add the freshly chopped Italian parsley and give it one final mix.

6. Serve and Enjoy

Transfer to a plate and serve immediately. Enjoy the warm, comforting flavors of this classic dish!

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