Ingredients
- 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
Directions
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.
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By LacyLisa
on August 02, 2011
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I was very hungry and my husband was very tired with an early morning ahead of him. He peeked through the door, "Save me some pasta." I came across this and put in more oil - about an inch deep in a small sauce pan - and fried the garlic. That was terrific. I only added a little red pepper since I like this dish more creamy than spicy. I added basil, parsley, salt and pepper. Olive oil really holds on to salt and garlic. I threw it in the main pot of pasta and added about a half cup of parm and stirred together. I can't wait to see what he thinks when he wakes up. The garlic came out like sweet croutons. Don't burn it, but don't be afraid to play with it.
By mismax
Richardson, TX
on June 07, 2011
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I make this at least one night a week. My husband is not too keen on spice, so I reduce the pepper flakes just a bit. It tastes better than our local italian restaurant's version!
Like other reviewers, we also add a bit of pecorino ramano on top.
Another homerun, Emeril!
By wlhb44_13053372
Boxford, 61
on August 06, 2010
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Let me just start of by saying i am a pasta enthusiast. In fact you may say i am a lover of pasta. However, this did it. When i found this recipe online, i was ecstatic. Emeril, one favorite chefs (besides Wolfgang Puck shares the same love for Aglio e Olio as i do. I tripled checked to make sure i had the right amount of ingredients before and after i made this god awful pasta. The process of making this pasta took only around 7 minutes. This was to be a special lunch for my grandmother. When served, the pasta looks edible. After my first bite, the spices overwhelmed my taste buds. Two minutes later i found myself sweating profusely, sinuses clear, and tears pouring down my face. In other words it was a hot experience. This quite possibly isthe worst pasta i have ever had. I find myself now still sweating, guzzling down gatorades to try to kill the stinging of my tongue. I feel as though i am about to throw up. I have lost all respect for Emeril Lagasse. This is the worst meal i have ever tasted.
Read all 14 reviews