Aglio Olio

It is one of those days-again. I haven’t gotten to the grocery so I’m left with my pantry and a few staples.

My staples always include garlic and pasta. I make sure I never run out of these because then I’m guaranteed that I can eat.

Actually with pasta there are many ways to go but today I’m sticking with the basics.

Aglio olio as the Italians would say.

I’m not sure that my recipe is the same as theirs but I can assure you that this really hits my spot and I bet it would hit yours, too.

Pasta is a favorite of mine and I’m sure if you stick with me through my blogging life you will see many varieties come forth.

It is simple and quick and this dish is also comfort food for me. (I guess I’m needing a lot of comfort this week.)

If you don’t want the garlic you can do this with just cheese which is my daughter’s favorite. And if you don’t have garlic use garlic powder.

The point I’m trying to make is that this can be whatever you choose it to be.

I like it just the way it is but you could add cream for extra richness.

Chicken if you want something more substantial.

There is no wrong way to make this. SO—just do it and your tummy will be happy.

And sorry this is so short. Both kids just called and my husband needs something and the dogs are ready to go out. Just one of those days…

Lotsa Garlic Pasta or Pasta 4444 Aglio Olio

• Author: Abbe Odenwalder
• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Total Time: 20 minutes
• Yield: 4 - 6 Servings 1x
• Category: Main Course
• Cuisine: Italian

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Description

This classic Italian pasta is made for garlic lovers!

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Ingredients

Units USM Scale 1x2x3x

4 T olive oil
4 T butter (or you could use all oil or butter)
4 cloves garlic chopped, sliced, smashed (I don’t care)

1/2 t red pepper flakes
4 T Parmesan cheese (parmesan reggiano, the good stuff)
1 big spoonful of pasta water about 1/2 c
1 lb spaghetti cooked al dente (not the mushy stuff)

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Instructions

Heat the olive oil and butter or just use olive oil. Add the minced garlic and cook over medium heat until softened, but not golden. Remove from heat and stir in red pepper flakes.

Cook the pasta until al dente in well salted water. Reserve 1/2 c pasta water and then drain pasta. Toss pasta with Parmesan and then add pasta water to the garlic sauce. Stir until emusified and then add in pasta. Toss until creamy.

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Keywords: aglio olio, Italian garlic noodles