Aglio e olio is a simple olive oil and garlic sauce. It's a timeless combination, and works great with just about any type of pasta; however, I prefer capellini or spaghettini. And most of the other ingredients needed for the recipe are probably already in your pantry. Again, simple! Of course (as always), add shrimp for some extra fun.
But I must mention that you've got to love garlic to enjoy this recipe -- I mean, you've got to really love garlic.
*Note: make sure to reserve about a cup of the cooked water before straining the pasta. It's an important step.
2 3/4 teaspoons salt, divided
1 pound uncooked pasta (spaghettini or capellini)
4-5 tablespoons extra virgin olive oil
10-12 garlic cloves, thinly-sliced
1/2 cup chopped fresh Italian parsley
1/2 teaspoon crushed red pepper
1 1/2 cups grated Parmigiano-Reggiano cheese
1 lemon, juiced and zested
Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.
While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, lemon zest, red pepper, and cheese.
Add pasta to pan and pour in lemon juice; stir well. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat.
Dish pasta into serving bowls, topped with additional cheese and a slice of lemon as garnish. Serve immediately.
Yields 8 servings