Aglio e Olio

Bowl made by Heath Ceramics.

5 ingreedz recipe alert 🚨 (again, excluding EVOO, Salt, & Pepper). Aglio e Olio, which translates into garlic and oil, is perfect for those times when you have a sudden craving of noodles and want it in 15 minutes. You likely have all the ingredients in your pantry, so why not cook this classic dish from Naples? Real-talk, it’s simple and full of intense garlicky flavor, so perfect for a date night when you’re about to make out.

Ingredients

• 1 pound boxed spaghetti

• 10 cloves of garlic, sliced (don’t be surprised, this dish literally has garlic in the name)

• 1/2 teaspoon red pepper flakes

• 1/4 cup chopped parsley

• 1 cup parmigiano reggiano

• 1/2 cup extra-virgin olive oil (plus more for finishing)

• Kosher salt and pepper

Steps:

1. Prep all your ingredients first, so you have them ready to go because this comes together fast.

2. In a large pot of heavily salted boiling water (my rule of thumb is 1 tablespoon of Kosher salt per quart of water), cook your pasta until al dente. Make the sauce while the pasta cooks.

3. In a large skillet, heat up the EVOO and garlic slices together over medium heat. You want to slowly toast and soften the garlic. You don’t want them crispy burnt because it’ll be bitter, but you want them to lightly brown and release all their garlicky goodness. Just when your pasta is about to be done, add to the garlic oil the red pepper flakes, 1/4 teaspoon of black pepper, and chopped parsley. Mix and turn off the heat.

4. Drain your spaghetti making sure you reserve 1/2 cup of the pasta water. In a large bowl, add the spaghetti and the garlic oil sauce. Mix so every noodle is coated. Toss in the parmesan and loosen with the reserved pasta (if needed). Drizzle a touch more EVOO for flavor and good health.

5. Grab a fork, and dive directly into the serving bowl. No one will judge you.