Aglio e Olio, also known as garlic and olive oil, is a classic and, most importantly super easy, dinnertime meal. We love Di Martino’s pasta collection because it’s made using the traditional Gragnano method of being extruded though a bronze die and produced with extra fine durum wheat (see here Forbes’ article titled ‘Why Pasta Di Gragnano Is The Best In The World’). We’ve substituted this grade-A pasta for you in the Jo Cooks recipe below. Also – it’ll take you just 15 minutes to whip this meal up.
- 500g Di Martino Spaghetti I.G.P Pasta
- ¾ cup olive oil
- 1 head garlic, peeled and sliced
- 2 tsp red pepper flakes
- ½ tsp salt
- ½ tsp pepper
- ½ cup fresh parsley, chopped
- ½ cup parmesan cheese, freshly grated
- lemon juice, freshly squeezed
- Bring a large pot of water to a boil and heavily salt it. Add the fettuccine and cook until al dente, or slightly underdone
- While pasta is cooking, heat the olive oil in a large deep skillet or sauté pan over medium heat
- Once the oil is simmering add the garlic slices and the red pepper flakes and stir. Cook until the garlic turns slightly golden brown. Season with salt and pepper.
- Lower the heat to a medium-low and add the cooked pasta, drained and the parsley and toss. If the pasta is too dry add some of the pasta water, about half a cup.
- Garnish with lemon juice and freshly grated parmesan cheese.
- Make sure to reserve about a cup of the pasta water to add to the pasta sauce as needed if the pasta is too dry. If the pasta is too saucy continue cooking for another minute or so until the pasta absorbs some of the sauce