Pasta Day: Pasta Aglia Olio (Pasta With Garlic And Oil)

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Pasta Aglia Olio (Pasta With Garlic And Oil)

 

Recipe By : Pasta East to West by Nava Atlas, page 162

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Vegetables

Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound pasta -- any long variety

1/4 cup extra-virgin olive oil

8 cloves garlic -- minced, up to 10

1/2 cup grated fresh Parmesan cheese

plus more for topping

1/4 cup chopped fresh parsley

1 tablespoon minced fresh oregano

OR 1 teaspoon dried

Salt and freshly ground black pepper

 

6 servings

 

A garlic-lover's delight, this simple, aromatic preparation is a well-known

Italian standard.

 

Cook the pasta in plenty of rapidly simmering water until al dente, then

drain, reserving about 1/2 cup of the cooking water.

 

Meanwhile, heat about half of the oil in a small skillet. Add the garlic

and sauté over low heat, stirring frequently until golden, about 3 minutes.

 

In a serving bowl, combine the cooked pasta with the remaining oil as well

as the garlic and oil from the skillet. Add the Parmesan cheese, parsley,

and oregano, then season to taste with salt and pepper. Sprinkle in some

of the reserved cooking water if more moistness is needed.

 

Serve at once, passing around extra Parmesan cheese for topping, if desired.

 

Variation: Stir some steamed zucchini, yellow squash, green beans, or

broccoli (or a combination) into the pasta.

 

Garlic is the Fifth Element. As important to our existence as earth, air,

fire, and water. Without garlic I simply would not care to live. -Chef

Louis Diat

 

Calories: 228, Carbohydrate: 25 g, Total Fat: 10 g, Cholesterol: 5 g,

Protein: 7 g, Sodium: 127 mg

 

 

 

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