Linguine Aglio e Olio
Linguine aglio e olio is the best past dish to make when pressed for time but still looking to make a great meal! All you need is pasta, garlic, parsley, olive oil and a few minutes.
- 6 cloves garlic minced
- 1/2 cup extra virgin olive oil
- salt to taste
- 1/2 teaspoon crushed red pepper flakes
- 1 pound linguine
- 1/4 cup fresh parsley minced
- 1 1/2 cups pasta water reserve a lot just in case
Cook Linguine to al dente in salted (2 tablespoons kosher salt per gallon) boiling water. Reserve pasta water.
Heat a large pan to medium-low and saute the garlic in a 1/4 cup olive oil until lightly golden. Once the garlic turns godlen (about 2 minutes) add in the red pepper flakes. Cook for 30 seconds more.
Add in 1 ladle of pasta water to the garlic and oil. Turn heat to medium.
Add in the linguine and toss to coat. Stir quickly to emulsify the pasta water and oil. Flip the pasta if you feel comfortable to increase emulsification. Cook until the pasta is just done (around 1 minute) then remove the pan from the heat.
Taste test the pasta and add salt to taste. Add a big drizzle of extra virgin olive oil and all the parsley to the pan. Toss once more. If the pasta is at all dry add a couple ounces at a time of the reserved pasta water to get the consistency just right. Serve immediately. Enjoy!
- Leftovers can be saved for up to 3 days.
- Salt to taste right before serving.
- Use high-quality extra virgin olive oil, at least to finish, but preferably for sauteing the garlic as well.
- Always reserve pasta water. If the pasta dries out before serving, just add a few ounces of the pasta water to bring the consistency back to perfect.
Calories: 549kcal | Carbohydrates: 63.6g | Protein: 13.1g | Fat: 27.8g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 300mg | Potassium: 221mg | Fiber: 0.1g | Sugar: 0.1g | Calcium: 25mg | Iron: 4mg