Orlando City Pasta
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Aglio e Olio

Look familiar? This dish has rocketed in notoriety since it featured in the movie "Chef". One of our all-time favorites due to how simple yet flavor-packed it is, our aglio e olio recipe adds a couple tweaks to the classic. You can also check out a slight variation by Orlando Food Critic featuring Orlando City Pasta bucatini.

​Aglio e Olio 

Serves 2
Prep: 10 min
Cook: 7 min

​
Ingredients
1  9 oz bag spaghetti or bucatini
8-10 cloves garlic, very thinly sliced (use less if your garlic cloves are big)
several sprigs of fresh parsley, finely chopped
1/2 cup extra virgin olive oil 
1 tsp crushed red pepper 
salt and pepper, to taste

To Finish:
2-3 pinches of toasted panko style breadcrumbs
handful of cherry tomatoes, sliced into half

  1. While you wait for your water to boil, chop your garlic, parsley sprigs and juice the lemon. 
  2. Heat oil over medium heat in saute/skillet pan until simmering, adding garlic and cooking until just beginning to turn brown. Add in crushed pepper. Take off heat.
  3. Cook pasta in salted boiling water for 1-3 minutes. Drain, reserving about a ladle-full of the pasta water. 
  4. Add pasta along with a half ladle of pasta water to oil and vigorously mix in along with lemon juice, parsley, and tomatoes. If the resulting sauce is a bit thin, cook for an additional 1-2 min on medium heat. Season to taste.
  5. Serve in a deep bowl, twirling to form a mound. Top pasta with breadcrumbs. Mangia!
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  • Home
  • About
  • Products
    • Long Extruded Pasta
    • Short Extruded Pasta
    • Stuffed Pasta, Gnocchi, Sheets
  • Recipes
  • Market Pasta Selections
  • Online Ordering
  • Contact
  • Jobs