This aglio olio pasta happens a lot around here. That’s because I am really in love with lemons and garlic, could you tell ?! So much so that if somehow I don’t have some on hand I feel like there’s nothing to cook with in the house, no kidding!
I like simple things and simple peasant food; it nurtures not just my body but also my soul. Whenever I am short on time or feel like having something quick and comforting I always go back to my quick and easy Aglio Olio pasta .
This dish has all my favorite flavors, plus it’s super fast to make, like 1,2,3. Garlicky and citrusy, pungent and refreshing at the same time, my love affair with this aglio olio pasta will last for all eternity and beyond. This and the fresh tomato basil pasta sauce with shrimp, those two really got my heart.
P.S. For more citrus recipes download a complimentary copy of the January Citrus Issue of Ciao Florentina Magazine.
- 4 tbsp extra virgin olive oil
- 1 tsp . red pepper flakes + more to taste
- 6 cloves garlic –peeled and gently smashed with the side of a knife
- 4 cloves large garlic -minced or grated
- The juice from 1 large lemon freshly squeezed
- The zest from 1 lemon organic
- 3/4 lb . pasta like spaghetti or capellini use whole wheat as a healthier choice
- 1/2 c Italian flat leaf parsley chopped
- 1 c reserved pasta water
- 3 tbsp sea salt
- Bring a large pot of water to a boil and add the salt. Cook the pasta al dente according to the instructions on the package and reserve 1 c of the pasta water.
- In a large sauté pan heat up the olive oil over medium flame and add the red pepper flakes. Toast for a couple of minutes then add the garlic cloves and sear until golden on both sides. Transfer to a plate and add the minced garlic to the oil, stirring well and making sure not to let it burn, about 30 seconds to a minute.
- Squeeze in the lemon juice, add back the roasted garlic cloves and the cooked pasta to the skillet then toss to coat. Add some of the reserved pasta water until the sauce has emulsified and achieved your desired consistency.
- Stir in most of the parsley then transfer to a serving bowl.
- Serve hot with the lemon zest on top, garnished with some of the chopped parsley and extra red pepper flakes to taste.
- Adjust seasonings to your taste with more lemon juice if desired.