"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Aglio e Olio - Garlic and Oil Sauce Recipe

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This recipe for Aglio e Olio - Garlic and Oil Sauce, by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nathan Genovese
Added: Monday, September 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup Extra-Virgin Olive Oil
2 - 4 cloves garlic, finely minced
1 small onion, finely minced (optional)
1 teaspoon fine sea salt
1/3 cup minced fresh Italian parsley leaves (optional but good)
Angel hair pasta or thin linguini
Freshly grated Parmigiano-Reggiano or Pecorino cheese (optional)

Directions:
Directions:
Heat the olive oil slowly in a sauté pan over low heat and when it begins to shimmer, add the garlic and onion cook gently until it becomes soft but not brown, about 2 minutes. Turn off the heat, stir in the salt and parsley, and cover the pan.
Cook the pasta as directed and drain, reserving 1/3 cup of the cooking water. Add the water to the garlic and oil and stir to blend. Quickly mix in the cooked pasta or keep on the side. Serve immediately with a sprinkling of cheese if desired.
(We like to eat it with a little fresh sauce and the “Aglio e Olio” mixed together.)

Number Of Servings:
Number Of Servings:
Makes1 cup sauce
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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