Aglio e Olio Pasta

And the pasta train continues…  I can NOT resist Rio Bertolini’s Fresh Pasta, the fresh pasta station at the Charleston Farmer’s Market, as you can tell by all my pasta posts.  They have everything an Italian-at-heart could want – pizza dough, flavored pastas, lasagna, ravioli with various stuffings, a few kinds of gnocchi, flavored butters, gelato, and more.

This time, I bought porcini ravioli.  So, I had to go on a search for a basic sauce for it.  Something that wouldn’t require me to go to the grocery.  Again, Ina to the rescue.  Aglio e Olio sauce – aka garlic and oil sauce.  It was perfect on the ravioli.  Feel free to use any type of pasta with this sauce.  I halved the recipe for my ravioli for two.

Aglio E Olio Pasta

  • Kosher salt
  • 1 pound favorite pasta
  • 1/3 cup olive oil
  • 8 large garlic cloves, cut into thin slivers
  • 1/2 teaspoon crushed red pepper flakes (I used more, but we like spice)
  • 1/2 cup minced fresh parsley
  • 1 cup freshly grated Parmesan cheese, plus extra for serving

Bring a large pot of water to a boil.  Add the pasta and cook according to the directions on the package.  Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta.  Add the garlic and red pepper flakes and cook for 2 minutes, stirring frequently, until garlic begins to turn golden on the edges – don’t burn it!  Carefully add the reserved pasta water to the garlic and oil and bring to a boil.
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Lower the heat, add 1/2 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.  (This is half the salt Ina calls for – I found it overly salty.  Feel free to add more salt at the end if you think it needs more.)  Remove the pot from heat and add the parsley and parmesan.

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Add the drained pasta immediately and toss to combine.  Allow the pasta to rest off the heat for 5 minutes before serving for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on top.

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