The key to aglio e olio (garlic and oil) is to cook the garlic slowly to tame its bite but without causing it to burn and become bitter. It’s hard to make this sauce with much less oil – the pasta will be bland and dry. Put the pasta (use either linguine or spaghetti) in the water just before starting the sauce. I love this Italian sauce recipe!
1/2 cup extra-virgin olive oil
6 large garlic cloves, peeled
Ground black pepper
1/4 cup minced fresh parsley leaves
1 – Place oil, garlic, and 1 1/2 tsp salt in small skillet. Turn heat to medium-low and cook, stirring often, until garlic becomes a rich, golden color, about 5 minutes. Do not let garlic brown.
2 – Remove skillet from heat. Stir in parsley, and pepper to taste. Reserve 1/4 cup pasta cooking water and use as needed to moisten sauce.