recipe by Elaine Cresenzo
One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it’s among the best.
- 3/4 of a cup of olive oil
- 12 cloves of garlic sliced thin
- 1 tablespoon chopped fresh parsley
- 1/2 box cooked rigatoni
- pinch of red pepper flakes
- 1/2 tsp black pepper
- 1/2 tsp salt (if you are putting in a couple of anchovies, I skip the salt)
Garlic and olive in a cold pan set to medium heat….as soon as the garlic turns beige-not brown, throw a little water in to stop the browning. Add the rest of the ingredients and stir till the water evaporates you’re done! It’s just as good with spaghetti.