Pasta Aglio e Olio
Light and flavorful three ingredient Aglio e Olio, a traditional Italian dish! The perfect weeknight dinner made with pantry ingredients in just ten minutes. Pasta Aglio e Olio is amazing on its own or tossed with scallops, shrimp, anchovies, chicken, veggies and more!
Servings: 6
Ingredients
- 1 pound pasta
- 1/3 cup extra virgin olive oil extra virgin
- 1 tablespoon garlic minced
- 1/2 teaspoon dried peperocino or crushed red pepper
- 1 cup parmesan fresh grated
Instructions
- Bring a pot of salted water to a boil and cook pasta al dente.
- In a medium saucepan, add olive oil and dried peperocino or red pepper. Sauté for 1 minute.
- Add minced garlic. Cook for 1 minute or until golden, careful not to over brown.
- Add up to 2 cups pasta water and reduce for 3 minutes. Toss pasta in sauce.
- Garnish with fresh grated parmesan or pecorino and optional fresh parsley.
Video
[adthrive-in-post-video-player video-id="dYj3yMnv" upload-date="2020-04-01T00:00:00.000Z" name="Aglio e Olio" description="Light and flavorful three ingredient Aglio e Olio, a traditional Italian dish! The perfect weeknight dinner made with pantry ingredients in just ten minutes. Pasta Aglio e Olio is amazing on it's own or tossed with scallops, shrimp, anchovies, chicken, veggies and more!"]
Notes
Substitutions
- Pasta - Use whatever noodle you have on hand.
- Peperocino - Substitute with crushed red pepper flakes.
- Parmesan - Substitute with pecorino romano or asiago.
Tips
- Reserve a cup of the pasta cooking water in case the pasta sauce needs to be thinned.
- Store - Leftovers can be stored in an airtight container, refrigerated for up to 5 days.
Nutrition
Serving: 1cup | Calories: 453kcal | Carbohydrates: 57g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 272mg | Potassium: 183mg | Fiber: 2g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 0.4mg | Calcium: 216mg | Iron: 1.2mg