Aglio Olio Pasta
Work your culinary magic on this astonishingly full-flavoured pasta that takes so little time to prepare.
|3 cloves||Garlic, minced|
|½ cup||Extra virgin-olive oil|
|1 pinch||Red pepper flakes|
|2 tbsp||Dry parsley|
|½||Lemon, zested, optional|
|1||Freshly grated Parmigiano-Reggiano (Optional)|
|1||Boil pasta with salt water and oil until al dente (until firm), for about 8 minutes.|
|2||While pasta is cooking, combine garlic, olive oil, 1 teaspoon salt, red pepper flakes in a large pan over low heat. Stir occasionally for 8 minutes, until garlic softens and turns golden.|
|3||Drain the pasta in a colander and set in the sink, reserving about ¼ cup of pasta boiling water.|
|4||Add the pasta and water to garlic mixture, add parsley and lemon zest.|
|5||Adjust seasoning, to taste and transfer to serving bowl.|
|6||Serve it with grated cheese.|
Fun fact: Aglio e Olio means garlic and oil in Italian, so if you add pepper it becomes Aglio Olio e Peperoncino!