Freshly grated Parmigiano-Reggiano

Aglio Et Olio

Aglio Et Olio
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Aglio Et Olio
The classic Italian pasta dish, where Jingilli Extra Virgin Olive Oil really shines
Instructions
  1. Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
  2. Meanwhile, combine the garlic, olive oil, the 1 teaspoon salt, and chilli flakes in a large pan Heat over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
  3. Drain the pasta, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley.
  4. Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes.
  5. Serve topped with grated cheese, if desired.
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