Pasta with Parsley, Garlic, and Olive Oil or Alio e Olio
Prep time
Cook time
Total time
Serves: 3-4
Ingredients
¼ - ½ pounds of linguine or linguine fini (idea for this recipe, but you could improvise and use most any pasta shape)
One bunch of finely chopped parsley
5-6 cloves, chopped finely
¼ cup of freshly grated Parmigiano Reggiano
Kosher salt and pepper to taste.
Red Pepper Flakes (optional)
Process
Bring a large pot of fresh water to boil and drop the pasta into the pot. Add a bit of salt and stir (linguine usually takes between 7-10 minutes, depending on brand).
While the pasta cooks, add extra virgin olive oil to a medium sized pan along with the garlic and saute slowly. Add Kosher salt, pepper, and red pepper flakes (slowly cook for another 2-5 minutes).
Drain the pasta and save a bit of the starchy water. Add the pasta to the pan along with the parsley and mix well (at this point either add a bit more olive oil or some of the pasta water, I usually do both).
Use kitchen tongues to work the condiment into the pasta. Finally, add the grated Parmigiano Reggiano cheese and mix one more time. Plate the pasta and add a little bit more cheese.
The pasta dish is simple, classic, and real southern Italian comfort food.
Notes
I find long pasta works best for this dish and I often use linguine, linguine fini, or spaghettini.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/food/pasta-with-parsley-garlic-and.html