Tomato Tomatoe

Aglio e olio

This pasta comes together in no time and is an Italian staple. The recipe uses simple ingredients that you will already have in your fridge and pantry. I love making this pasta when I want something quick, easy and satisfying. It’s also great as a midnight snack if you find yourself up late at night! The key to this dish is using high quality ingredients. Be sure to use good olive oil and parmesan. The traditional version doesn’t include a shallot but I find that it adds a wonderful sweetness. This recipe is one of my go to pasta dishes. Once you try this, it will become a staple in your house too!

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aglio e olio

Ingredients

• 1 shallot, diced
• 6 cloves garlic, minced
• 1 tsp chili flakes
• ¼ cup freshly chopped parsley
• ¼ olive oil
• ½- 1 cup pasta water
• ½ cup parmesan cheese
• Salt and pepper to taste
• 1 box of spaghetti or linguine

Directions

1. Bring a large pot of salted water to a boil. Once the water has boiled add in your pasta and cook for two minutes less than the directions on the box.
2. Heat a large skillet to medium heat and add the olive oil. Add your shallots, garlic, parsley, chili and sauté until fragrant. Constantly stir the sauce as you don’t want the garlic to burn, this should take 3-4 minutes. Turn the skillet down if the garlic is cooking too fast.
3. Remove 1 cup of pasta water and add ½ cup to the pan. Allow the sauce to emulsify for 5 minutes. Remove your pasta and add it directly to the pan with the sauce. Toss the pasta in the pan until every strand is coated and the sauce begins to thicken. This should take 4-5 minutes. If the sauce isn’t creamy, add more pasta water and cook on high for a minute. Turn the heat off and sprinkle in the parmesan.