Pasta with Aglio e Olio
From Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Pasta Recipes
Yield: 4 to 6 servings
This earthy, simple, Italian garlic-and-oil sauce is delicious served over linguine or capellini, with a leafy green salad and warm, crusty bread to sop up the extra sauce.
- 16 ounces dried linguine or capellini
- 1/2 cup olive oil
- 3 to 4 large garlic cloves, finely minced
- 1/4 teaspoon red pepper flakes or 1 hot chili pepper pod
- 3 tablespoons chopped fresh parsley
Cook the pasta in plenty of boiling salted water according to the package directions. Drain and place on a large, hot serving platter. Heat the oil in a small skillet and add the garlic and pepper. Just as soon as the garlic takes on a little color, pour the sauce over the pasta, add the parsley, and toss quickly. Serve at once.
Reviews by Readers
This is one of those great midnight snack recipes when cut in half or third. – Reviewed by Roger Bouffard
The key to this recipe, I think, is "slowly" cooking the garlic on "low" heat. If you do this, the result will be a very mellow lovely taste. If you hurry things, you'll end up with burnt garlic, which is absolutely dreadful. As a guide, I often simmer the garlic for 15-20 minutes. – Reviewed by Peter Rukavina
Find Similar Recipes
- By Category
- By Course
