Imported from Instagram
Aglio e olio – 2 versions
Two simple versions of the Italian aglio e olio pasta dish with garlic, chili pepper, olive oil, and fresh parsley. The first is prepared directly in a pan, while the second uses roasted garlic blended with olive oil and pasta water.
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Ingredients
- pasta (The type and quantity were not specified; pasta is also needed to prepare the pasta water.)
- garlic (A generous amount, to taste; in the second version, roast it whole after cutting off the ends.)
- hot peperoncino pepper (Quantity to taste.)
- 20 ml olive oil (Approximately 20–30 ml or more in both versions.)
- salt (A little, to taste; used in the second version.)
- pasta cooking water (A few additional tablespoons as needed, until the sauce reaches the desired consistency.)
- fresh parsley (Leaves only; add at the end. Do not blend or cook in the pan.)
Steps
- 1
Cook the pasta, reserving the pasta cooking water. The source does not specify the type of pasta or the cooking time.
- 2
For the first version, slice the garlic and place it in a pan with the olive oil.
- 3
Add the hot peperoncino pepper and heat everything over low heat.
- 4
Cook until the garlic is browned and ready. Combine the prepared sauce with the pasta.
- 5
For the second version, cut off the ends of the garlic and place it in the oven together with the olive oil.
- 6
Roast the garlic at 190°C for 20–25 minutes.
- 7
Prepare the fresh parsley, using only the leaves. Do not blend it or cook it in the pan.
- 8
Transfer the roasted garlic to a blender. Add the hot pepper and olive oil, then blend the ingredients into a sauce.
- 9
Season the sauce with a little salt and add some pasta cooking water. If the sauce is too thick, add a few extra tablespoons of pasta water at a time until it reaches the desired consistency.
- 10
Combine the sauce with the pasta.
- 11
Sprinkle the dish with fresh parsley before serving. Add it only at the end, without blending or cooking it in the pan.
Notes
The quantities of all ingredients except the olive oil were left to taste because the source does not provide exact proportions. In the first version, the source does not describe the exact point at which the sauce should be combined with the pasta; this is a minimal step inferred from the nature of the dish. The quantity of pasta and the number of servings were not specified.
Nutrition per serving
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