Aglio e Olio

As much as I love cooking and baking elaborate things, every now and then I want to make a quick dish packed with flavor and be in and out of the kitchen quickly. Enter this simple and classic dish which is delicious anytime.

As the name suggests, there is no need to scrimp on the garlic and more is better! Also, as is often the case with recipes with few ingredients, get the best pasta you can. You will taste the difference.

Aglio e Olio

  • ca. 60 ml (1/4 cup) olive oil
  • 6-10 garlic cloves (depending on the size), thinly sliced lengthwise
  • 2-3 dried chili peppers, crumbled
  • 200 g pasta
  • flaked sea salt to serve

Cook the pasta according to the instructions on the package. Meanwhile, heat the garlic and chilies in the olive oil over medium heat, keeping a lid on the skillet. It’s important to infuse the oil and not fry the garlic, which will become bitter. When the garlic begins to brown, remove from heat and keep warm.
Drain the pasta and return to the post. Pour the olive oil mixture over the pasta and toss to combine. Divide onto plates and finish off with some crunchy sea salt.
Serves 2

One Reply to “Aglio e Olio”

  1. Aunt Gail says: Reply

    I can smell the deliciousness of garlic now!! Yum…that looks soooooo good!

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