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This Fettuccine Aglio e Olio is a classic Italian dish that brings together simple yet bold flavors. With just a few ingredients, it delivers a satisfying and flavorful meal that’s perfect for a quick weeknight dinner or a sophisticated gathering.
The combination of garlic, olive oil, and red pepper flakes creates a rich and aromatic sauce that beautifully coats the fettuccine.
Ingredients:
- 1 lb (450g) fettuccine
- 1/2 cup extra virgin olive oil
- 8 large garlic cloves, thinly sliced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup fresh parsley, chopped
- 1 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving (optional)
Preparation: Bring a large pot of salted water to a boil, then add the fettuccine and cook until al dente according to the package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring frequently, until golden brown, being careful not to burn it, as it can turn bitter. Add the red pepper flakes and cook for an additional 30 seconds.
Next, add the drained fettuccine to the skillet with the garlic and oil, tossing to coat the pasta evenly. If the pasta seems dry, gradually add some of the reserved pasta water until you reach the desired consistency. Remove the skillet from the heat and mix in the chopped parsley. Season with salt and freshly ground black pepper to taste.
Serve the Fettuccine Aglio e Olio immediately, topped with grated Parmesan cheese if desired, and accompanied by lemon wedges for a fresh, tangy finish.
Tips:
- If you like a bit more heat, feel free to increase the amount of red pepper flakes.
- For a richer flavor, consider adding a splash of white wine to the garlic and oil before tossing in the pasta.
- This dish pairs wonderfully with a simple green salad and a glass of crisp white wine. Enjoy!
