Ingredients for Aglio Olio Garlic And Oil Pasta
- 1 pound Linguine
- 4-6 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup extra virgin olive oil
- 2-4 anchovy fillets (optional)
- 1/4 cup chopped fresh flat leaf parsley (optional)
- freshly ground black pepper to taste
- salt to taste
- 1/2 cup reserved pasta water
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How to Make Aglio Olio Garlic And Oil Pasta
- Cook 1 pound of pasta according to package directions until al dente.
- While the pasta cooks, heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add 4-6 cloves of minced garlic and 1/2 teaspoon of red pepper flakes. Cook, stirring frequently, until fragrant and the garlic just begins to sizzle (about 1 minute).
- Add 2-4 anchovy fillets (depending on preference) to the skillet and stir until they melt into the oil (about 30 seconds).
- Add 1/4 cup chopped fresh parsley (optional) to the skillet.
- Drain the cooked pasta, reserving about 1/2 cup of pasta water. Add the pasta to the skillet with the garlic oil mixture and toss to coat. Add a little pasta water if needed to create a light sauce.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately with a side salad and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
8g
Fat
14g
Carbs
28g
