Ingredients for Aglio E Olio Pasta Garlic And Oil
- 1 lb Angel Hair Pasta
- 6-8 cloves minced Garlic
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon Butter
- 1/4 cup chopped Fresh Parsley
- 1/2 cup halved Grape Tomatoes
- 1/2 cup sliced Mushrooms
- 1/4 cup grated Parmesan Cheese (per serving)
- 1/2 cup reserved Pasta Water
- Red Pepper Flakes (to taste, optional)
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How to Make Aglio E Olio Pasta Garlic And Oil
- Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add 6-8 cloves of minced garlic and cook until fragrant and softened (about 2 minutes), being careful not to brown the garlic.
- Stir in 1 tablespoon of butter until melted and incorporated.
- Add 1/2 cup of cherry or grape tomatoes, halved, and 1/2 cup of sliced mushrooms. Add 1/4 cup of chopped fresh parsley.
- Cook until the mushrooms and tomatoes are tender but still hold their shape (about 3-5 minutes). Do not let the sauce boil or brown.
- Add the drained pasta to the skillet and toss to coat with the garlic oil sauce. Add a little pasta water at a time if needed to create a creamy consistency.
- Serve immediately, topped with freshly grated Parmesan cheese (about 1/4 cup per serving) and a sprinkle of red pepper flakes (optional).
- Enjoy your amazing Aglio e Olio!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
55g
Carbs
15g
