Olive Oil and Garlic Sauce
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!
Ingredients:
1/2 cup extra-virgin olive oil
6 large garlic cloves, peeled
Salt
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.
Mangiare!
My name is Tony Scarponi and I just love Italian food, so i made my own recipe site where I’m sharing my favorite Italian recipes for you.
Sounds easy and delicious. Just wish the receipe gave the amount of carbs per serving. I’m trying it tonight!
Carbohydrates per serving: lots. It’s pasta after all.
One and a half teaspoons of salt is too much for this dish. Cut it down to about half that.
Also, I used dried parsley. I guess because it’s dry it packs more tightly, so you get more leaves per unit volume. If you’re going to use dry, I’d use about half the amount the recipe calls for.
I wish this recipe told you how green friendly it was.
To Brad who used dried parsley: Step away from the stove, mate. Dried parsley has no place in any kitchen unless you are 15 and plan to try smoking it. Either way, you’d be a dumb-ass, as our American cousin’s like to say.
As for Doug, and wishing he knew how “green friendly” the recipe is. Use more fresh parsley and it can be as green as you wish, dumb-ass! Either way, any recipe will be a damn-site more green than the waste of oxygen Doug will be expending while asking such bloody stupid questions!
Love and peace.