Authentic Italian Pasta Aglio e Olio Recipe
Dive into the essence of Italian comfort with our Pasta Aglio e Olio, where perfectly cooked spaghetti is enveloped in a fragrant garlic and chili-infused olive oil. Crispy golden garlic slices and a splash of fresh lemon zest elevate this dish to new heights of flavor. Paired with grilled sourdough bread, each bite offers a delightful crunch and an irresistible hint of charred garlic. Simple yet sophisticated, this recipe brings the warmth and richness of Italy right to your table.
Healthy Pasta Aglio e Olio with Grilled Sourdough Bread
Dive into the essence of Italian comfort with our Pasta Aglio e Olio, where perfectly cooked spaghetti is enveloped in a fragrant garlic and chili-infused olive oil.
Equipment
- Large Pot
- Colander
- Grill
- Brush
- Sharp knife
- Cutting board
- Measuring Cups and Spoons
- Slotted Spoon
- Microplane
- Tongs
Ingredients
- 14 oz Spaghetti
- 6 cloves garlic
- ½ cup High quality extra virgin olive oil
- 1 tsp red chili flakes (adjust amount if needed)
- ¼ cup Fresh Parsley (chopped)
- 1 Lemon (Zested and juiced)
- 1 Juice of 1 lemon
- Sea Salt (To taste)
- Fresh Cracked Black Pepper (To taste)
- Parmigiano – Reggiano (Shaved)
Instructions
Garlic – Infused Oil:
- In a small pan, gently heat the olive oil over low heat. Add the smashed garlic and cook slowly for about 10-15 minutes until the garlic becomes golden brown and crispy. Be careful not to burn the garlic as it will turn bitter. Remove the garlic slices with a slotted spoon and set aside on a paper towel.
- In the same pan with the warm garlic oil, add the red chili flakes and let them infuse in the oil for 1-2 minutes. Turn off the heat and allow the oil to rest while you cook the pasta.
Pasta:
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente according to package instructions. Reserve about 1 cup of the pasta cooking water before draining.
Grilled Sourdough Bread:
- While the pasta is cooking, brush the sourdough slices with olive oil on both sides. Grill on a hot grill pan or outdoor grill for 2-3 minutes per side, until charred and crispy.
- Once off the grill, immediately rub each slice with the cut side of the garlic clove. Sprinkle with a pinch of sea salt.
- Transfer the drained pasta back into the pot or a large serving bowl. Pour the garlic and chili-infused oil over the pasta. Add a bit of the reserved pasta water to help emulsify the sauce and toss to coat the pasta evenly.
- Stir in the crispy garlic slices, chopped parsley, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste. Toss again to combine.
- Serve the Aglio e Olio immediately, garnished with additional parsley and a sprinkle of grated Parmigiano-Reggiano if desired and Pair the pasta with the grilled sourdough bread on the side, perfect for soaking up the flavorful garlic oil.