Aglio e Olio
- 1 pound dried pasta (spaghetti, linguine, or your favorite pasta)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons minced garlic
- 1 tablespoon crushed red pepper flakes
Cook pasta in boiling, salted water until al dente. Meanwhile, heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes and cook until garlic is lightly browned. Remove from heat. Drain pasta, reserving 1/4 cup of the cooking liquid, and place in a bowl for tossing and serving. Add olive oil mixture and toss. Add the reserved cooking liquid if mixture seems dry. Serve immediately.
Recipe courtesy of Emeril Lagasse, 2004