Add garlic mixture, remaining 3 tablespoons oil, and remaining reserved cooking water to pasta and toss to combine.
Transfer drained pasta to warm serving bowl. Off heat, add remaining garlic, pepper flakes, parsley, lemon juice, and 2 tablespoons reserved cooking water. Cook, stirring constantly, until garlic foams and is sticky and straw-colored, about 10 minutes. Meanwhile, heat 3 tablespoons oil, two-thirds of garlic, and 1/2 teaspoon salt in 10‑inch nonstick skillet over low heat. Reserve 1/3 cup cooking water, then drain pasta. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. A 1/4 cup of finely diced jalapeño would easily give this dish a kick.It pays to use high-quality extra-virgin olive oil in this dish.ġ ounce Parmesan cheese, grated (1/2 cup)īring 4 quarts water to boil in large pot. You can add more crushed red pepper flakes slowly until you get to the spiciness level you’re looking for. You can make this recipe spicy with an addition or too. Serving this under fish would be great too.Ĭan I make this aglio e olio recipe spicy? Shrimp and chicken are great protein examples.Its mild balanced flavor profile makes it a go-to oil for any cooking preparation. Mushrooms, broccoli, cauliflower, and pepperoncini are my go-to’s. Description: California Olive Ranch’s Everyday extra virgin olive oil is a great versatile oil to keep in your kitchen. Like with my chicken tagliatelle recipe, you can add anything. What can I add to this easy pasta recipe? The hardest, and most time consuming, part of preparing this dish is chopping up the garlic and parsley. 1 lb dry spaghetti 1/4 cup extra virgin olive oil 1 small onion, minced 3 cloves garlic, minced 1/4 cup heavy cream 2 tsp finely grated lemon zest (about 2. Prepare the penne per the box instructions (al dente) and the rest of the meal is made in a jiffy. I decided to substitute spaghetti for one of my favorite noodles, penne.
My particular dental gear was not suited for long noodles and after a bad experience, I still steer clear from spaghetti or linguine. It all goes back to my early teen years and my time with braces and orthodontia. A few ingredients later, I had unknowingly made pasta aglio e olio but with penne instead of spaghetti.Īnd boom, my new go-to quick and semi-healthy weeknight dinner.Īglio e Olio means “garlic and oil.” Traditionally, pasta aglio e olio is served with spaghetti noodles – spaghetti Aglio e olio is a traditional Italian pasta dish from Naples. I, however, do not care for spaghetti. While the pasta is cooking, heat the oil and garlic over medium heat in a heavy saucepan until the garlic begins to turn pale gold. It’s always my go-to quick meal ingredient. So on my quick recipe journey, I went to pasta. Wouldn’t it be nice to just relax after work. I’m also on a quest to spend less time cooking dinner at night. Like most of the world, I am on a quest to eat healthier (at least in January haha). When the water boils, add the pasta and cook. To cook the pasta with extra virgin olive oil and parmesan cheese, first fill a pot with plenty of salted water, add salt and bring to a boil. Serve it as a simple side dish for chicken or as dinner for meatless Monday! Also very important is the quality of the oil, always prefer an extra virgin olive oil to cook your own meals. This penne aglio e olio is an easy twist on a classic pasta dish.
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