Aglio e olio, pasta with garlic and olive oil, is proof that you do not need a long ingredient list to make something incredible. This is the meal Italian grandmothers make at midnight with what is already in the pantry. Good olive oil, thinly sliced garlic, a pinch of chili flakes, and perfectly cooked pasta. That is all you need.
Ingredients
- 1 lb whole wheat spaghetti or pasta of choice
- ⅓ cup extra virgin olive oil
- 6 cloves garlic, sliced very thin
- ½ tsp chili peppers
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
- Fresh parsley, chopped
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Cook the pasta in well-salted water according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and chili flakes. Cook slowly for 3 to 4 minutes, stirring often, until the garlic is golden but not browned.
- Add the drained pasta to the skillet along with ½ cup of the reserved pasta water. Toss vigorously to emulsify the oil and water into a silky sauce.
- Season with salt and pepper. Add more pasta water if needed.
- Serve immediately topped with fresh parsley and a final drizzle of olive oil.
Notes
- Do not brown the garlic. It should be pale gold, not dark. Dark garlic is bitter garlic.
- The pasta water is essential. The starch in it helps create the creamy sauce.
- Swap the whole wheat spaghetti for brown rice spaghetti for a gluten-free version.
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