Serves: 4 – 6 people
Preparation time: Quick
Cooking time: Quick
This is the simplest of pasta dishes and, if you like garlic, it makes it even better. As simple Aglio e Olio is, it is also easy to make a mess of it, the most important thing is the spaghetti – use only the best, pay a little more, it is worth it. This recipe I did for crush online a couple of years ago and we used a home- made linguini. For the best results, use only the best olive oil and fresh garlic.
Cheese is not a requirement and is best if kept simple. As I am not a fan of take ways, this makes up for those really lazy Sundays, Fridays and Saturdays. Some purist believe that the garlic is removed, strained from the oil before the pasta is cooked. If you are not going burn the garlic, it would not matter too much.
500 g fresh home-made linguini
6 cloves garlic, thinly sliced or crushed
1/2 C (125 ml) olive oil
1/4 tsp (1.25 ml) chilli, deseeded and finely chopped (I prefer using red pepper flakes)
freshly ground black pepper to taste
1/4 C (60 ml) chopped fresh Italian parsley
1 C (250 ml) finely grated Parmesan cheese
Bring a large saucepan filled with salted water to the boil. Add the linguini and cook until al dente. Drain quickly and place in bowl (if some of the cooking liquid is retained, this will help to ensure that the dish remains moist.)
While the pasta is cooking, heat the oil in a sauté pan. Add the the garlic and cook slowly until the garlic starts to change colour, if it burns strain it off. Remove from heat and add the chilli (or red pepper flakes), salt and black pepper.
Add the parsley, pasta and cooking liquid.
Sprinkle with Parmesan over the pasta before serving.