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.
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.
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.