Home Recipes Vegetable main dishes - Pasta or Risotto Linguine Aglio e Olio

Linguine Aglio e Olio

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 MAKES 4-6 servings

- 1/3 cup (3 fI oz/80 ml) extra-virgin olive oil
- 6 large cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/3 cup (1/2 oz/15 g) minced fresh flat-leaf (Italian) parsley
- Sea salt
- 1 Ib (500 g) linguine or spaghetti

Named after its primary ingredients, aglio (garlic) and olio (oil), this simple pasta dish depends on using a good-quality, flavorful extravirgin olive oil. Without it, the naturally bold flavors of the garlic and red pepper flakes will dominate the sauce, rather than blend with the oil that forms its base.

In a large frying pan, warm the olive oil over medium-low heat. Add the garlic and red pepper flakes and sauté until the garlic is golden and fragrant, about 2 minutes. Stir in the parsley and remove the pan from the heat.
Bring a large pot three-fourths full of water to a rolling boil and add about 2 tablespoons salt. Add the linguine, stir well, and cook, stirring occasionally, until al dente, according to the package directions.
Just before the linguine is cooked, reheat the sauce over medium-low heat. When the pasta is ready, scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta. Add to the sauce in the pan and stir and toss over low heat until well coated with the sauce, adjusting the consistency with some of the cooking water if needed. Transfer to a warmed serving bowl and serve at once.

Buon appetito!

 

 

Additional Info

  • Difficulty: Easy
  • Region: Puglia
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