Preparation. 1 tsp red pepper flakes (or more if you like spice) salt and pepper to taste 1/2 head of garlic (or more if you really like garlic) 1/2 cup of chopped parsley. 2. When the pasta is not quite done al dente, bring the sauce to an active simmer, and then dump the pasta in. Ladle in 2 cups of boiling pasta water (watch out for sizzling spatters) and cook rapidly for 2 to 3 minutes, reducing the liquid by a third or so. Taste the sauce; add salt as needed. In about 20 minutes you’ll be serving glistening pasta loaded with olive oil, toasty garlic, fresh parsley, zesty lemon juice and a kick of crushed red pepper. Heat the olive oil in a sauté pan over medium heat. Pasta Aglio e Olio is easy to make, delicious to eat and the sexiest pasta recipe I know. 1 box of spaghetti or linguine noodles. 3. Bring a large pot of well-salted water to a boil. 1. Start cooking the 1/2 lemon* 1/2 cup high quality olive oil. Keep at low simmer until the pasta is ready. Pasta Aglio e Olio Ingredients.
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