Eat'n & Drink'n
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Aglio Olio
Okay garlic and oil, how hard can it be. For years I have made aglio olio, because it is so quick and tasty. But after changing it up a bit with a bit of help from Lidia's Family Table, one of my favorite Italian cook books, it can not be a dish I serve to any hungry guest in my house.
The difference is when you put in the ingredients. For example put the garlic in when the oil is cold and let it heat up. Also add an anchovy to the oil, won't leave a fishy taste rather give a nice full flavor to the olive oil. Always use extra virgin olive oil, and finally finish off the dish with some pasta water. It's quick, simple and delicious!
Prep Time: 1 min
Cook Time: 5 min
Number of Servings: 2
Ingredients
- 1/2 lb pasta any kind, I like to use dry tortellini
- 1/4 cup olive oil or more if you like
- 1 anchovy
- 6 cloves garlic sliced
- 1 tsp crushed red pepper or more for spice
- 1 cup pasta water salted
- 1 handful Parmesan cheese
Preparation
Start the pasta boiling. When there is five minutes left, turn the oil on a medium heat with the garlic and anchovy. As the garlic starts to fizzle, about 1 minute, throw in the crushed red peppers. After about another minute ladel in about a cup of the boiling pasta water and let it reduce while the pasta finishes up. Once the pasta is done toss the sauce and pasta with a handful of Parmesan cheese.
