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
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
- While you wait for your water to boil, chop your garlic, parsley sprigs and juice the lemon.
- 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.
- Cook pasta in salted boiling water for 1-3 minutes. Drain, reserving about a ladle-full of the pasta water.
- 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.
- Serve in a deep bowl, twirling to form a mound. Top pasta with breadcrumbs. Mangia!
