Pasta Aglio e Olio

By John, 1 November, 2020
Region
Italy
Description
Pasta Aglio e Olio

This has to be the recipe with the name that's the most fun to say - say "ahl-yo ee ohl-yo" three times fast!

This piquant pasta preparation was a favorite lunch of mine many years ago when I worked in Milford, MA, and could get lunch at an unassuming watering hole that had a few old Italian specialties like this and Porchetta. 

It's not as spicy as you might think, but it's easy to amp up the basic recipe for more punch if you like it that way. 

This is one of those superfast dishes that you can whip up in the time it takes to boil the pasta!

Yield
4 Servings
Preparation time
10 minutes
Ingredients
1 lb Spaghetti
5 T Olive oil
2 clv Garlic (sliced very thinly)
1 Dried Chili Pepper (seeded and chopped)
1 Parsley sprig (chopped)
Instructions
  1. Cook the spaghetti.
  2. Heat the oil in a small skillet to a moderate heat, and add chili and the garlic and cook it until golden-brown.
  3. When the pasta is done, drain it and toss it with the sauce until coated.
  4. Add the parsley and serve hot.
Notes
You leave the chili pepper whole if you want to remove it. The oil will still be just as spicy, but nobody will eat it.
Source
The Silver Spoon Cookbook