Pasta with Garlic, Olive Oil, and Parsley or Aglio e Olio
As a young chap, I lived with my grandparents in the typical “Everyone Loves Raymond” environment; that is to say, my parents lived on the second floor apartment of a two family home while my grandparents occupied the first floor apartment. On most Saturday afternoons I would wander down to my grandparents place and receive a boatful of kisses and the eternal question, “what do you want to eat for lunch?” And my answer would always be, “Nonna,can I please have Pasta with Garlic, Olive Oil, and Parsley or Aglio e Olio”
Pasta Alio e Olio, translated literally as pasta with garlic and oil, is still one of my favorites and I end up making it a few times a month and when I’m filling particularly lazy once per week. Here’s our simple Pasta with Garlic, Olive Oil, and Parsley or Aglio e Olio recipe:
- 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)
- 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.