Aglio E Olio is an easy to make Pasta dish that needs only a few ingredients and takes just a few minutes.
For Day 2 of this week’s blogging marathon under ‘Italian sauces’, I tried a very simple pasta sauce called Aglio e Olio. It literally means garlic and oil in Italian. This is a traditional dish originating from Naples. Even though the dish name sounds a little complicated with all those vowels, the dish is very simple to make and takes less than 30 minutes to make.
Traditionally this dish is made with spaghetti, garlic and olive oil. Pepperoncini or crushed red pepper flakes can be added to give some kick to the dish. From what I’ve read, cheese is not added in the traditional version, but it sure makes the dish extra special.
This has got to be the simplest and easiest pasta dish ever. All it needs is pantry staple items and is you skip the cheese, it is a 100% vegan dish. A little bit of attention is required while making this dish so that the garlic doesn’t burn. Also right amount of pasta cooking water needs to be added to get the creamy consistency to the sauce.
I added some kale and broccoli to my Aglio e Olio to make it more colorful and to avoid making a salad on the side. Some chickpeas or Italian style baked tofu would be a great addition to this pasta. I used bucatini pasta — a thick hollow long pasta that holds the garlicky sauce and it is just awesome experience to slurp on the noodles. Do try it, you will know what I’m talking about.
Lets check out what my fellow marathoners have cooked today for BM# 86.
Aglio e Olio with Kale
Ingredients
- 1 lb. Long Pasta like Spaghetti or Bucatini
- ¼ cup Extra Virgin Olive Oil
- 4 Garlic Cloves, thinly sliced
- As needed Crushed red Pepper flakes (optional)
- 2 cups Broccoli florets, steamed
- 1 Small Bunch Kale, chopped
- To taste Salt & Pepper
- 2~3 tbsp Parmesan cheese, grated
Instructions
- Cook Pasta in a big pot of salted water until 'al dente'. Reserve 1 cup of pasta cooking water. Drain pasta and return to the pot.
- While pasta is cooking, heat 3tbsp olive oil and garlic in a large skillet. Add crushed red pepper flakes, if using. Cook over medium heat until garlic starts to sizzle and turn lightly golden, about 3~4 minutes.
- Add kale and cook till it slightly wilts, about 2~3 minutes. Add steamed broccoli and cook for 1 more minute to heat through.
- Next transfer the pasta to the skillet along with ½cup of pasta cooking water, increase the heat to high and cook tossing the noodles constantly, until a creamy sauce forms and coats the noodles. Add more pasta water if needed.
- Remove from heat and stir in the remaining 1tbsp olive oil and mix well. Top with grated parmesan, if desired. Serve right away!!
Priya Suresh
Super like Pavani, aglio e olio is my weakness and the addition of kale sounds as a super healthy way to sneak them. Lovely plating there.
Vaishali
Beautifully made ! This is one pasta that I love , Kale is a healthy addition , since we don’t get Kale here I use broccoli and basil . Perfect for my dinner !
Manjula Bharath
Omg such wonderful captures and I just want to grab the bowl of Aglio e olio now 🙂 Looks so yummy, it’s a virtual treat to my tummy.
Srivalli
This one is really a classic!..love how pretty that bowl looks Pavani..
Rafeeda - The Big Sweet Tooth
Haha… the problem with aglo olio is that it sounds so easy that you will it is a breeze but you can royally mess up by over cooking the spaghetti… been there, done that 🙁 Yours looks so good, all separated, and it is amazing how such limited ingredients can give such delicious flavors…
Jyoti Babel
I have seen most Italian dishes are relatively less complicated to make and yet are very flavourful. Your aglio e olio pasta is looking very inviting.
sapana
I have never seen Bucatini pasta here but I am loving the texture of it. Aligo e olio is my favorite of all, simple yet so flavorful.
harini
Very interesting sauce, Pavani. Bookmarking this series of pasta sauces.
Anaya Khan
PowerPack. Super.
Bhawana
oh my GOD, Pavani this is the one which I had in pizza hut long back. Now they have stopped serving this. I make it often as I love garlic flavor in olive oil but never new what it is called. Thanks for sharing.
Ritu Tangri
It is commonly said that beauty lies in simplicity. Now I can say that taste lies in simplicity. Enticing capture and beautiful bowl