A super easy, quick Italian pasta dish. Aglio Olio in Italian translates to garlic and olive oil, and coming from an Italian background this is one of my favourites.
This classic pasta is made with 5 simple ingredients, gluten free spaghetti, olive oil, brown onion and garlic. Although the traditional way excludes brown onion, for me adding it to this dish spices things up a bit and gives it a hint of sweetness.
The key to perfecting this dish is to ensure there is enough olive oil! To dry and it won't taste great, too much olive oil however, will make you feel like your just drinking the oil...which is also not the aim. Usually what works perfectly for me everytime is making sure there is enough olive oil covering the base of the pan plus about 1 tablespoon more, it's better to start off less than too much because you can always add some more oil once the pasta is in the pan.
Another absolute necessity is to make sure you have enough salt to balance out the flavours. I start off with 1/4 of salt but end up adding another pinch or two. Again you can always add the salt once the pasta is in the pan, I suggest leaving the heat on low if you are adding the salt after the pasta is added to ensure the salt disintegrates.
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
Aglio Olio Pasta
Serves: 4 Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins
Ingredients:
350g gluten free spaghetti (I used San Remo)
â…“ cup extra virgin olive oil
1 brown onion, thinly sliced
1/4 tsp salt
2 garlic cloves, thinly sliced
1 cup fresh parsley, thinly sliced
Parmesan cheese, to sprinkle on top
Directions:
In a medium pot, bring the water to a boil and cook the pasta as per packet instructions. Drain and set aside.
In a large skillet over a medium to high heat, heat the olive oil. Ensure there is enough oil to cover the base of the skillet.
Once the oil is hot, add the onion and salt. Cook the onion until translucent.
Turn the heat to low and add in the garlic and parsley, stir for 1 minute then add in the cooked and drained pasta.
Toss the spaghetti until thoroughly combined with the ingredients, then turn off the heat.
Sprinkle parmesan cheese and enjoy!
Store this pasta in an airtight container in the fridge for up to 4 days.
Nutrition Information (per serve):
Calories: 520
Fat: 21g
Carbohydrates: 69g
Protein: 9g
Nicole Marie