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Aglio E Olio
Aglio E Olio
Photo:  Aglio E Olio -David MacTavish, Hutchinson Farm Kitchen, Burlington, ON, September 16 2017
Fast, easy, delicious.

  • Ingredients

    Don't worry about exact proportions, it doesn't matter

    1    pound spaghetti
    6    tablespoons extra-virgin olive oil
    4    tablespoons minced garlic
        teaspoon red pepper flakes
    3    tablespoons chopped fresh parsley leaves
    2    teaspoons lemon juice from 1 lemon
        cup Parmesan cheese, coarsely grated (optional)on't turn black, you're good!

    Start your pasta.
    In a large pan on medium heat, cook (stir constantly) 3 tablespoons of garlic (save 1 tablespoon for later), half the oil (3 tablespoons) and a pinch of salt until the garlic is straw coloured, about 10 mins.  Once the garlic is done, remove from heat and add the remaining raw garlic, chiles, lemon juice, parsley, and a couple of tablespoons of pasta water. Stir to keep garlic from sticking together.

    Once you pasta is done, drain, and coat with remaining olive oil, toss in garlic mixture.

  • Serving
    Top with freshly ground Parmesan. Serve, we like it with bruschetta!
    Serves 4

  • Assorted Stuff
    -we use a garlic press to mince the garlic, or you can very very finely chop it.
    -Based on Cook's Illustrated Aglio E Olio