Pasta with Garlic and Oil (Aglio et olio)

A great chef once said that a good cook is someone who can make a great dish with just a few key ingredients. This classic Italian pasta dish is as simple as they come. Delicious pasta finished in fresh garlic and olive oil and topped with freshly grated Parmesan or Romano. It just doesn’t get any simpler or more delicious when done right.

Serves 4

Ingredients

• 16 ounces whole-wheat spaghetti or linguine
• ¼ cup (4 tablespoons) extra-virgin olive oil
• 4-6 cloves garlic, chopped
• ¼ cup (4 tablespoons) freshly grated Parmesan or Romano
• ¼ teaspoon sea salt
• Freshly ground black pepper and crushed red pepper to taste
• 1 tablespoon chopped fresh basil or Italian flat-leaf parsley leaves

Preparation

• Cook pasta in water with the salt until just al dente, about 8 minutes. (You want the pasta really al dente because you’re going to finish cooking it in the garlic and oil)
• Drain pasta in a colander, reserving 2 tablespoons of the pasta water. (This will help create a rich sauce, trust me here)

NOTE: DO NOT RINSE THE PASTA WITH WATER! This is a huge no-no anytime you cook pasta because you wash away all the natural starch that will further thicken the sauce!

• When there are 3 minutes left on the pasta, heat olive oil over medium heat in a large sauté pan for 1 minute.
• Add the garlic and sauté until opaque and fragrant. (It's important not too burn the garlic or else it will become bitter.)
• Place the pasta and reserved pasta water into the sauté pan and mix well for 2 minutes to finish the sauce and cook the pasta.
• Add the black pepper and crushed red pepper to taste and stir to mix further.

Remove pan from heat, top with fresh herbs. Serve immediately and enjoy!