This recipe is liked by 2 person(s). |
Olive Oil and Garlic Sauce
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
The key to aglio e olio (garlic and oil) is to cook the garlic slowly to tame its bite but without causing it to burn and become bitter. Itβs hard to make this sauce with much less oil β the pasta will be bland and dry. Put the pasta (use either linguine or spaghetti) in the water just before starting the sauce. I love this Italian sauce recipe! Ingredients: | |
1/2 cup | extra-virgin olive oil |
6 large | garlic cloves, peeled |
Salt | |
Ground black pepper | |
1/4 cup | minced fresh parsley leaves |
1 β Place oil, garlic, and 1 1/2 tsp salt in small skillet. Turn heat to medium-low and cook, stirring often, until garlic becomes a rich, golden color, about 5 minutes. Do not let garlic brown.
2 β Remove skillet from heat. Stir in parsley, and pepper to taste. Reserve 1/4 cup pasta cooking water and use as needed to moisten sauce.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.