Rating: 4 stars
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In Italian recipes, a simple garlic and olive oil sauce is known as aglio e olio. This classic pasta recipe comes together quickly, so it's a good weeknight dinner. Just pair it with a green salad and a bottle of wine. Spaghettini is in between the sizes of vermicelli and spaghetti, so either of those is a good substitute. Be careful not to overcook the garlic, as browned garlic tastes bitter. Push the garlic to one side of the pan so it will cook evenly.

Lidia Bastianich
Recipe by Cooking Light December 2004

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.

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  • While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, and pepper.

  • Add pasta to pan, stirring well to coat. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat. Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese. Serve immediately.

Source

La Cucina di Lidia (Lidia's Italian Kitchen), Lidia's Italian-American Kitchen, Lidia's Family Table; Felidia, Becco, and Esca, New York City; Lidia's Kansas City; Lidia's Pittsburgh

Nutrition Facts

303 calories; calories from fat 24%; fat 8g; saturated fat 2.9g; mono fat 3.7g; poly fat 0.8g; protein 12.7g; carbohydrates 44.4g; fiber 1.6g; cholesterol 10mg; iron 2.6mg; sodium 603mg; calcium 190mg.
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