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Pasta Aglio e Olio
Pasta Aglio e Olio, this Italian classic recipe is the quintessential weeknight pasta dinner. Ready in less than 20 minutes with only a handful of ingredients, but simple things are always the most impressive.
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- colander
- bowl
- skillet
- whisk
- pan
📝 Preparation Steps
1
Bring a pot of water to a rolling boil and generously season with sea salt. The water should taste like sea water.
2
Add the noodles and set the timer according to package directions for an "al dente" texture. Do not cook one minute longer. Reserve 2 cups of the starchy pasta water then drain the noodles in a colander.
3
Transfer the drained pasta to a bowl with ice water to stop the cooking process. Ideally you’ll add some ice cubes to this water. (note: If you are a pro at cooking capellini noodles and can perfectly time them to be ready at the same time with the sauce then you can skip the draining and transfer them directly into the sauce).
4
Make the Aglio e Olio Sauce
5
Preheat a large skillet over medium heat with 1/3 cup of olive oil. Stir in the garlic and the red pepper flakes. Give it a stir for a few seconds just until it starts to sizzle and its fragrance perfumes your kitchen. Take good care not to burn it, this is very important.
6
Add 1 cup of the reserved pasta water and whisk it into the oil and garlic until combined. Whisk in the lemon juice and zest until emulsified and remove from heat.
reserved pasta water (the water you cooked the pasta in)1.25 cupscup lemon juice (freshly squeezed)1/3zest from 1 lemon (optional)lemon (cut into wedges for serving)1
7
Drain the cool capellini noodles and add them to the pan with the garlic sauce together with the chopped parsley. Using a pair of kitchen tongs to carefully toss the noodles in the sauce to coat all over. Add some of the reserved pasta water if needed to stretch it out.
reserved pasta water (the water you cooked the pasta in)1.25 cups
8
Taste and adjust seasonings to your taste with salt, pepper and more lemon. If your pasta water was properly salted you won’t even need to add any salt at all.
cup lemon juice (freshly squeezed)1/3zest from 1 lemon (optional)lemon (cut into wedges for serving)1
9
Serve promptly with fresh parsley on top, a lemon wedge, extra chili flakes and a light drizzle of olive oil.
cup lemon juice (freshly squeezed)1/3zest from 1 lemon (optional)lemon (cut into wedges for serving)1
Nutrition Facts
calories
492 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
3 g
sugar Content
3 g
sodium Content
14 mg
protein Content
12 g
carbohydrate Content
68 g
saturated Fat Content
3 g
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