Aglio E Olio is a quintessential classic Italian pasta dish. You may be wondering what kind of name is this? Aglio means garlic and Olio means oil. It is one of the magical dishes that uses simple ingredients and turns into a magnificent dish in about 15 minutes. Many say this dish was invented in Naples and it is known as a peasant dish, created by poor farmers who had nothing but the most basic ingredients on hand. The traditional recipe uses the spaghetti, however, you can use any pasta you have available in the house.
This is my take on Aglio E Olio. This dish is on top of my comfort food list because I love pasta, olive oil, garlic, and spices! This dish is very simple at its finest. Make sure to cook pasta al dente and don’t forget the pinch of salt in boiling water. Trust me! The salt water makes all the difference when it comes to flavors! They key with this dish is to heat the olive oil and garlic slowly, so the garlic doesn’t burn, however I love to get some crispy garlic chips on the side to garnish on the top! It gives crunchy burst of flavor with every bite! Pairs well with wine and crusty garlic bread!
[Per serving Calories 285, Fat 19g, Carbs 25g, Fiber 2g, Protein 5g]
3/4 -1 lb. uncooked pasta (I used Campanelle)
¼ cup of EVOO (plus more if you want to drizzle on top prior serving)
3 tbsp of garlic sliced (approximately 10-12 cloves)
2 finely chopped green chilies
½ tbsp crushed red pepper
1 tbsp kosher salt
1 tbsp crushed black pepper
¾ cup finely chopped cilantro
1 tbsp lemon juice
1 tbsp Lemon zest
¼ cup of grated parmesan (optional)
In a large pot, bring water and 1 tbsp of salt to boil. Add choice of uncooked pasta and cook until al dente. Drain the water and keep it aside.
In the same pot, add EVOO and sliced garlic to the pot. Heat over medium heat. Cook sliced garlic until lightly brown. I like my garlic crunchy, so at this point make sure it is nice and crispy. Once crispy, remove some and keep on the side for garnishing on the top. Add finely chopped green chilies, salt, pepper, and red pepper flakes to the pot and cook for another 1-2 minutes. Add cooked pasta, finely chopped cilantro, lemon juice, and lemon zest. Toss well until well incorporated. Serve hot into bowls and garnish with finely chopped cilantro and garlic chips. I love this dish without cheese but If desired you can add parmesan cheese at this time prior serving.
I do like my dishes with little heat, hence I do add chilies to mostly everything I cook. However, you are more than welcome to omit it, if you can’t handle the heat.