Recipes

Pasta Aglio E Olio (Garlic and Oil)

(Serves 6)

Pasta continues to be my “go to” meal when I need a meal in a hurry. One of the simplest and most satisfying Italian pasta dishes is Pasta Aglio E Olio. This simple dish illustrates how important good quality ingredients are in Italian cooking.

It features olive oil, garlic and red pepper flakes for the “sauce’’. The pasta is sprinkled with a bit of fresh parsley and finished with either Parmesan or Romano cheese.

Wine writer Bill Munnelly recommends the following wine to go with this remarkably easy and remarkably tasty dish: Mezzomondo 08 Pinot Grigio/Chardonnay, Sicily #79301 $9.95
1 lb. pasta such as spaghetti or spaghettini
1/2 c. extra virgin olive oil
3 garlic cloves, very finely sliced
1/2 tsp. red chili flakes
3 tbsp. chopped fresh Italian  parsley
1 c. grated Parmesan or Romano cheese

    1. Bring a large pot of salted water to boil. Add the pasta and cook until just al dente.
    2. While the pasta is cooking, heat the olive oil in a small skillet over medium heat.
    3. Add the garlic. Cook until just starting to lightly colour.
    4. Stir in the chili flakes. Remove from the heat.
    5. When the pasta is cooked, drain and quickly transfer to a bowl.
    Add the parsley and garlic/oil mixture. Toss well.
    6. Sprinkle with the cheese and serve immediately.

*Note. I always reserve a little bit of the hot pasta water before draining the pasta.

When the pasta is tossed with the oil, I’ll sometimes add a spoonful of the hot pasta water if the pasta seems a little dry.