Traditional garlic and olive oil pasta

Traditional-garlic-and-olive-oil-pasta-4
Pasta Aglio e Olio, just like it’s served in Italy.

 

Difficulty: Easy

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 1006 / Protein 25g / Carbohydr. 91g / Fat 59g

Ingredients (2 servings)

250 glong pasta (e.g. linguine)
100 mlolive oil (extra virgin)
6 clovesgarlic
1 bunchparsley
50 gParmesan cheese (grated)
salt
pepper

Utensils

frying pan, large saucepan, pasta tongs, sieve, cooking spoon, cutting board, knife, Parmesan grater

Wine Tip

Schiava, 2009
This red wine from Northern Italy is low in tannins. It is pleasantly mild and fruity with a rather low alcohol content.

Step 1

Traditional garlic and olive oil pasta

Finely chop parsley. Cut garlic into thin slices.

cutting board, knife

1 bunch parsley / 6 cloves garlic

Step 2

Traditional garlic and olive oil pasta

Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain, save some of the pasta water and set aside.

large sauce pan, sieve

250 g long pasta / salt

Step 3

Traditional garlic and olive oil pasta

Heat up olive oil in a frying pan. Sauté garlic for approx. 1 – 2 min. Pour in pasta water.

frying pan, cooking spoon

100 ml olive oil

Step 4

Traditional garlic and olive oil pasta

Add cooked pasta to the pan and toss in garlic oil. Fold in chopped parsley and season with salt and pepper. Serve sprinkled with freshly grated Parmesan cheese to taste.

pasta tongs, Parmesan grater

50 g Parmesan cheese / salt / pepper