Gratifying Garlic and Oil Sauce pleases your pasta
I remember having garlic and oil sauce. A friend made it for me when I was about twenty years old. I fell in love instantly. It seemed too simple to be that rich in flavor and goodness.
It consisted of just two main ingredients, garlic, and oil. The problem is, I tried recreating it through the years and never got it right. I couldn’t figure out how I messed up a recipe with just two items.
Finally. It came together when I googled it and Ina Garten‘s recipe appeared in my search results. At last! Gratifying garlic and oil sauce, found!
Aglio E Olio e’ buonissimo!
So garlic and oil sauce is the English translation for the Italian Aglio e Olio. It is delicious! Finding Ina Garten’s recipe for this dish was transformative. It is in my regular rotation of meals now. It’s not because it’s simple. It’s not because it’s great when you’re out of food in your fridge. It’s because it tastes soooo good. Now that is why I choose to make it often. Thank you Ina and thank you Italy! And thank you Google!
Thirty years later… Garlic and Oil Sauce, perfected!
Finally, after thirty years, I have the secret ingredient that makes it all come together beautifully. A throw-away ingredient, no less! Are you ready for this? It’s the pasta cooking water, of all things. Who knew?
I had read about the benefits of adding a little pasta water to help bind sauces to pasta. But I didn’t know how much to add. I didn’t think to apply it to my ever-elusive quest to get the garlic and oil sauce to taste good. It’s amazing how that works!
Then to finish the dish, add a little parsley. Add a little vegan Parmesan. Voilà, a gratifying garlic and oil sauce for a pleasing pasta creation!
Buon Appetito!
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Gratifying Garlic and Oil Sauce
Ingredients
Method
- Bring a large pot of water to a boil and add 2 tablespoons of salt to the boiling water. Cook pasta according to the directions on the box. * IMPORTANT*Before draining pasta, set aside 1 1/2 cups of the pasta cooking water. While the pasta is cooking, heat the oil in a large skillet. Add sliced garlic and cook for about 2 minutes until lightly golden brown, stirring often. Don't let it burn. Add red pepper flakes and cook for about 30 seconds more. Slowly add reserved cooking water to oil and garlic being careful as it tends to sizzle and splatter. Bring to a boil then reduce the heat to a simmer adding 1 teaspoon of salt. Cook for about 5 minutes to thicken a bit. Add the pasta then remove from heat. Add in the parsley and the vegan parmesan cheese. Serve warm.
