Fettuccine with Olive Oil and Garlic
Fettuccine with Olive Oil and Garlic (Aglio e Olio)
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6 -8
- 1- pound box of fettuccine (pappardelle's also great here). Cook the pasta to an al-dente texture in plenty of well-salted water.
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic , grated
- 2 tsp red pepper flakes (use less if you prefer)
- Salt to taste
- 1/2 cup finely chopped flat-leaf parsley
Heat the olive oil in a skillet and add the garlic. Saute over medium-low heat for a few seconds until the garlic becomes lightly golden. You don't want to burn it.
Add the red pepper flakes and parsley. Toss to mix. Season with some salt.
Add the drained fettuccine along with 1/2 cup of the water you cooked the pasta in.
Mix everything and turn off the heat.
You need nothing more than a fresh, leafy side salad to make a delicious meal of this.