Pasta and Olive Oil (Aglio e Olio)

Pasta and Olive Oil (Aglio e Olio)
Pasta and Olive Oil (Aglio e Olio)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    About 1/4 cup EVOO – Extra Virgin Olive Oil

  • 6 to 8

    anchovy filets

  • 1

    chili, such as Fresno or Italian red cherry pepper, seeded and finely chopped

  • 6

    cloves garlic, finely chopped

  • Splash of dry vermouth

  • Salt

  • 1

    pound spaghetti

  • 1/2

    cup flat-leaf parsley, chopped

Directions

Bring a large pot of water to a boil for the pasta. Heat EVOO, 4 turns of the pan, over medium heat. Add anchovies and cover pan with splatter screen or lid. Shake until anchovies begin to break up, reduce heat a bit, then uncover and stir until anchovies melt into oil. Add chilies and garlic, stir a couple of minutes more. Douse with a bit of vermouth and reduce heat to low. When water is boiling, salt water and cook pasta to al dente. Reserve a cup of starchy water before draining the pasta and add to garlic and oil sauce along with the parsley. Drain pasta and toss to combine. Turn an additional minute in the sauce for the pasta to absorb the flavors.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: