Garlic Parsley Pasta
Mise En PLace - 4 ingredients salt and pepper to taste
The most popular pasta recipe in Italy is Pasta Aglio Olio which means pasta with garlic and parsley a.k.a. the title of this recipe. It’s a simple, quick meal to whip up and all you need are 4 ingredients with salt and pepper to taste. The parmesan cheese and a squeeze of lemon is optional. For vegan pasta lovers there’s delicious vegan (non dairy) parmesan cheese on the market. We use it in our home and nobody knows the difference except me - taste is the same but I know what’s in it - or shall I say what’s not in it!!!
linguini pasta (the whole package) - I used chickpea pasta (lots of fiber) for this recipe. Use your fave!
1/4 cup freshly chopped parsley
6-8 cloves garlic - sliced thin
1/4 cup olive oil (not extra virgin oil) cook on the stove top
salt and pepper to taste
optional: parmesan cheese - vegan option and squeeze of lemon
-water in pot on stove top and cook pasta following the instructions on package
-add pasta to boiling water
-cook pasta until al dente or softer - your choice - follow instructions
-strain pasta in colander and drain saving 1/4 cup of water to add back to the pasta (rinse pasta but not necessary - the starchy water adds a creamier flare
-while pasta is cooking in pan add olive oil and heat. Turn off heat and add garlic slices and slowly cook in the heated oil and mix it around the pan. Garlic will become softer and chewy. Do not burn the garlic - it will taste bitter.
-chop parsley
-add garlic and oil and parsley to the pasta and toss
-optional: add parmesan cheese vegan or dairy and a squeeze of lemon juice
-serve right away.
Genia’s Spoon Me Tips: Once you heat the oil - please make sure it’s not extra virgin olive oil (can be olive oil). Extra Virgin does not heat up well at a high temperature. It will burn.
There are a variety of pastas to use for this authentic dish: spaghetti, linguini, angel hair, fettuccine - actually any pasta - pasta is pasta BUT I love the new pastas on the market that are gluten free. Find your fave - there’s loads of choices!
If you are making this dish in advance and placing in the fridge the oil may separate and congeal. Warm up on stove top on low heat.
Tanto Amore,
Genia