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Ingredient
Pasta Aglio e Olio
Introduce
Chef :
Jenny LynnPasta Aglio e Olio
A super simple, yet super delicious classic. It's been a family favorite for many years.
Ingredient
8 Cloves
Garlic (Sliced Thin)
1 (2 oz.)
Can Anchovies (Optional)
1/2 Cup
Extra Virgin Olive Oil
1 Tbsp
Butter (Optional)
1/2-1 tsp
Red Pepper Flakes (To Taste)
1 Cup
Freshly Grated Parmesan
1/2 Cup
Fresh Parsley (Chopped)
Cooking instructions
* Step 1
Cook Pasta, according to package directions, in a pot of boiling, salted water. Reserve 1 - 2 Cups of Pasta Water.
* Step 2
In a deep Skillet or pot, heat Olive Oil over Medium Heat. Add Butter, if using. Once Butter has melted, Add Garlic, Anchovies, Red Pepper Flakes, Salt, & Pepper. Turn heat down to Medium Low, and gently toast the Garlic. It must not burn. Break up Anchovies and allow them to Melt down into the Sauce. Cook for about 5 Minutes, or until Garlic is lightly browned.
* Step 3
Turn off heat. Add Pasta and a Ladle or 2 of Pasta Water to the Olive Oil. Mix thoroughly. Add most of the Parmesan and the Parsley. Mix. Taste for seasoning. Add more Salt and Pepper, if needed. Top with remaining Parmesan and Parsley. Serve, and garnish with a little squeeze of Lemon.
* Step 4
Enjoy!
Note: if there is a photo you can click to enlarge it
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