Fettuccine Aglio e Olio
Fettuccine Aglio e Olio is a simple yet elegant pasta dish that captures the essence of Italian comfort food with just a few ingredients. This recipe combines tender fettuccine with a fragrant garlic-infused olive oil sauce, and a hint of red pepper flakes for a touch of heat. It’s a quick, flavorful meal that’s perfect for any night of the week.
What makes Fettuccine Aglio e Olio so delightful?
- Simple Ingredients: The dish relies on basic pantry staples, making it easy to whip up on short notice.
- Garlic-Infused Flavor: Sautéed garlic in olive oil creates a rich, aromatic sauce that’s both satisfying and delicious.
- Perfectly Balanced: With a touch of red pepper flakes and a sprinkle of Parmesan cheese, this dish is a harmonious blend of flavors and textures.
Ready to make your own Fettuccine Aglio e Olio? Here’s a straightforward recipe that’s full of flavor:
Recipe: Fettuccine Aglio e Olio
Ingredients:
- 12 ounces fettuccine pasta
- 1/2 cup extra virgin olive oil
- 6 large garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper, to taste
- Lemon wedges (optional, for serving)
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.
- Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
- Prepare the Sauce:
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the sliced garlic to the skillet and sauté until it becomes golden and fragrant, about 2 minutes. Be careful not to let the garlic burn.
- Add Red Pepper Flakes:
- Stir in the red pepper flakes and cook for an additional 30 seconds to release their flavor.
- Combine Pasta and Sauce:
- Add the drained fettuccine to the skillet with the garlic and olive oil. Toss well to coat the pasta in the oil.
- If the pasta seems dry, gradually add a bit of the reserved pasta cooking water until you reach your desired consistency.
- Season and Garnish:
- Stir in the chopped parsley and season with salt and black pepper to taste.
- Serve the pasta hot, sprinkled with grated Parmesan cheese if desired, and with lemon wedges on the side for an extra burst of flavor.
This Fettuccine Aglio e Olio is a testament to the beauty of simplicity in Italian cuisine. It’s quick to prepare and bursting with rich, garlic-infused flavors that will leave you craving more. Enjoy! 🍝🌿
