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Recipe for Pasta with Aglio e Olio | Almanac.com

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Pasta with Aglio e Olio

Yield
4 to 6 servings
Category
Pasta
Course
Main Dish
Special Considerations
Vegetarian
Credit
Mary Gagnon St. Isaac Jogues Church, East Hartford, Connecti
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Pasta with Aglio e Olio
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This earthy, simple, Italian garlic-and-oil sauce is delicious served over linguine or capellini, with a leafy green salad and warm, crusty bread to sop up the extra sauce.

Ingredients
16 ounces dried linguine or capellini
1/2 cup olive oil
3 to 4 large garlic cloves, finely minced
1/4 teaspoon red pepper flakes or 1 hot chili pepper pod
3 tablespoons chopped fresh parsley
Instructions

Cook the pasta in plenty of boiling salted water according to the package directions. Drain and place on a large, hot serving platter. Heat the oil in a small skillet and add the garlic and pepper. Just as soon as the garlic takes on a little color, pour the sauce over the pasta, add the parsley, and toss quickly. Serve at once.

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