Pasta Aglio e Olio, which means “with garlic and oil” in Italian, is a very traditional Italian dish. It is one of the easiest and simplest Italian dishes to make. Popularized by many chefs over the years, including Mario Batali, Jamie Oliver and Ina Garten, my inspiration came from Hollywood.
In the movie “Chef”, directed by and starring Jon Favreau2, this simple dish was elevated to pure “food porn” status. Chef Roy Choi, the founder of the Kogi food truck empire, created all of the film’s recipes, and this pasta dish is one of them1.
- 1/2lb Linguine
- 3/4 Cup Extra-Virgin Olive Oil
- 12 Thinly Sliced Garlic Cloves
- 1 Tsp Red Pepper Flakes
- 1/3 Cup Fresh Chopped Parsley
- 1/2 Cup Freshly Grated Parmesan Cheese
- 2 Tbsp Lemon Juice
- Kosher Salt
- Fresh Ground Pepper
- 1 Scarlett Johansson (optional)
- Bring a large pot of salted water to boil and add the Linguine. Cook until al dente (check the box for exact times). Do not drain the pasta.
- While the Linguine is cooking, add the olive oil and garlic to a large pan. Turn the heat on to medium low and stir frequently. It's important that you add the oil and garlic to a cold pan then turn on the heat. You want to sauté the garlic to a golden brown color gently without burning.
- Once your garlic is golden brown, add the red pepper and season liberally. Using tongs, add the Linguine to the pan and toss. Feel free to add a little of the starchy pasta water to loosen up the Linguine.
- Add the chopped Parsley and Parmesan cheese to the pan and turn off the heat. Mix (toss) well and check for flavor. You may need to add a little more salt. Now, add the Lemon Juice, mix and serve with more Parmesan to taste.