Aglio e Olio

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Favorite Italian Pasta Sauces

Rated: 5 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
10 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 10 min
Total:: 15 min

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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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Comments & Reviews

recipe Aglio e Olio
Fran Huntington Beach, CA 05-28-2009
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Tasty
Rated: 5 stars out of 5

I agree, you need to serve with grated parmesian or romano cheese. Other than that, it is simple, fast, healthy, and tasty. ... I also added some diced roma tomatoes, broccoli florettes, and sliced turkey sausage and warmed them up with the hot oil to make this a full meal. Looks and tastes great, like a bistro quality pasta dish.Read more
recipe Aglio e Olio
jennifer covington, WA 09-16-2008
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bravo!!!
Rated: 5 stars out of 5

I have been making this meal for my husband who is italian....I actually learned how to make it from his nanni! But trust me... when I say this that you CANNOT have aglio e olio without pecorino romano cheese grated on top. There is also many possibilities for additions to this pasta such as shrimp, cannolini beans, tomatoes, fresh basil, chicken....I always put tomatoes basil and beans in mine, but my husband just likes his plain with the pecorino...One secret ingredient also is to disolve an anchovy filet or two in the oil when you are browning the garlic, just be careful not to get the garlic too brown or else it ruins the whole dish. Put just a little more olive oil and pasta water then the recipe calls for I usually use about 3/4 cup oil and 1/2 cup water for a pound of spaghetti!!!Read more
recipe Aglio e Olio
Anonymous 04-09-2008
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Uninteresting
Rated: 3 stars out of 5

We made this pasta w/ sauteed broccoli and chicken, but it was still quite bland. We added several spoonfuls of grated... asiago cheese to improve the flavor, but it could have been better.Read more
recipe Aglio e Olio
MATT Bolingbrook, IL 07-05-2007
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Great
Rated: 5 stars out of 5

YUMMY!!
recipe Aglio e Olio
Pamela Round Lake, IL 05-11-2007
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Easy meal, Great flavor
Rated: 5 stars out of 5

This recipe was as easy as it gets. I added broccoli and it was terrific. It also reheated well as leftovers.
recipe Aglio e Olio
Michelle Kingman, AZ 05-10-2007
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A+A+A+
Rated: 5 stars out of 5

If you like hot/spicy and garlic then you will LOVE this recipe as much as I do! It is "restaurant quality" and sooo easy. ... I used this pasta as a side dish with veal scallopine and it received rave reviews! Michelle Kingman, AZRead more