Aglio e Olio
A minimalist pasta that sings with toasted garlic, bright parsley, and silky olive oil; every bite is about timing and seasoning. Fast to make yet deeply satisfying, it depends on starchy pasta water and gentle heat to marry the flavors.
12 oz spaghetti
½ cup extra-virgin olive oil
6 clove garlic, thinly sliced
1 tsp red pepper flakes
¼ cup flat-leaf parsley, finely chopped
1 tbsp kosher salt, for pasta water
¼ tsp black pepper, freshly ground
½ cup parmesan, finely grated (optional)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Cannoli
Crisp, golden pastry tubes filled with a cool, sweet ricotta cream studded with chocolate and brightened with citrus and cinnamon—textural contrast in every bite.
Suppli al Telefono
Crisp, golden rice fritters with molten mozzarella at their center—the interior stretches like a phone cord when you pull them apart. A savory tomato-scented risotto is chilled, shaped around cheese, breaded and deep-fried for irresistible contrast of texture.
Vitello Tonnato
Slices of gently poached veal are chilled, then dressed in a silky tuna–capers emulsion for a cool, savory dish that balances rich meat with briny, lemon-bright flavors. Serve thinly sliced for an elegant make-ahead antipasto or light main.