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Garlic and Oil Sauce

Salsa Aglio e Olio

 Perfect sauce when you're rushed for time: as soon as your pasta finishes cooking, you will, too. Featured on show 1801 - Garlic for Health.

Ingredients

2/3 cup Filippo Berio Extra-Virgin Olive Oil

2 cloves garlic, finely minced

1 teaspoon fine sea salt

1/3 cup minced fresh Italian parsley leaves

12 ounces spaghetti or linguine

Freshly grated Parmigiano-Reggiano or Pecorino cheese (optional)

Directions

Heat the olive oil slowly in a sauté pan over low heat and when it begins to shimmer, add the garlic and cook gently until it becomes soft but not brown, about 2 minutes. Turn off the heat, stir in the salt and parsley, and cover the pan.

Cook the pasta as directed and drain, reserving 1/3 cup of the cooking water. Add the water to the garlic and oil and stir to blend. Quickly mix in the cooked pasta. Transfer the pasta to a platter or bowl and serve immediately with a sprinkling of cheese if desired.

Note: To have parsley on hand when you need it, wash and dry a large bunch. Take the leaves off the stems. Discard the stems and mince the leaves with a chef's knife. Wrap the parsley in paper towels, place in airtight sandwich bags, and freeze. Take out what you need as you need it. This saves having to throw out unused parsley that wilts and dries out in the refrigerator.

This recipe is from MANGIA PASTA by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1998.

Comments

  1. Albert's avatar

    Albert

    It is always delicious to receive a recipe from Mary Ann. I am a garlic lover and tried the recipe, loved it. Thanks
  2. Barbara Connolly's avatar

    Barbara Connolly

    great dish. so easy and delish.
  3. Marilyn Di Nardo's avatar

    Marilyn Di Nardo

    I never had Aglio e Oilo until my husband said he hasn't had it for a long time . The next time we went to an Italian Restaurant it was ordered . I am surprised at the flavor it had !! VIVA ITALY !!
  4. Marilyn Di Nardo's avatar

    Marilyn Di Nardo

    I never had Aglio e Oilo until my husband said he hasn't had it for a long time . The next time we went to an Italian Restaurant it was ordered . I am surprised at the flavor it had !! VIVA ITALY !!
  5. Alberto's avatar

    Alberto

    Ciao Mary Ann,
    My mother taught me how to make this quick sauce as a small boy. I use fresh basil,red pepper,lots of garlic,extra virgin olive oil,and Locatelli cheese. Nothing taste better if your short on time.This is how it is made in Bagnoli Irpino, Italy.Like you I have a passion for Italian cooking and baking. Ciao,Alberto
  6. Riccardo's avatar

    Riccardo

    I basically use the same receipt, but I add anchovies. Very good.
  7. Mike's avatar

    Mike

    My nonna made hers with anchovies and Locatelli cheese, Oh the memories this simpple dish brings. Thanks Mary Ann!

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