Pasta Aglio Olio

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Pasta Aglio Olio
Pasta Aglio Olio
 
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Prep time:  | Cook time:  | Total time: 
Pasta Aglio Olio is a simple Italian dish that comes from Napoli. It uses olive oil and garlic to season spaghetti cooked al dente. This particular variation is topped with freshly grated Parmigiano Reggiano, parsley and lemon zest.
Ingredients
Instructions
  1. Bring a large pot of salted water to a boil.
  2. In a large skillet, heat the Colavita Olive Oil over low heat.
  3. Add garlic and red pepper flakes, and cook until golden, about 6 minutes. Stir occasionally, so you don’t burn the garlic.
  4. Add the Colavita Spaghetti to boiling water. Cook the pasta according to package directions, until al dente.
  5. Drain the pasta, reserving 1 cup of the pasta water.
  6. Drizzle the drained pasta with 1 tablespoon of Colavita Olive Oil so that it doesn’t stick together.
  7. Add the reserved pasta water to the skillet with the garlic and red pepper flakes and stir to combine. Bring to a boil and season with salt; let cook until reduced by half.
  8. Add the drained pasta to the skillet, tossing to coat with the garlic mixture.
  9. Sprinkle with parsley and freshly ground black pepper, tossing to combine.
  10. Remove from the heat and grate Parmesan cheese over the top.
  11. For extra spring-time flair, grate fresh lemon zest over the top of each plate.
  12. Serve immediately.