Pasta Aglio e Olio
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Category
Italian Pasta Recipe
Aglio, Olio, e Peperoncino (garlic, olive oil, and chili) is one of the most loved Italian pasta sauces.
It only requires a few ingredients from your kitchen cupboard, and makes for a delightfully cozy dinner during the colder months.
This version switches the peperoncino for anchovies and capers, giving the dish a savory, umami flavor profile.
Ingredients
-
7 oz Spaghetti
- 2 Small Garlic Cloves
- Handful of Capers
- Riserva Extra Virgin Olive Oil (for cooking)
- 2 tbsp of Minced Parsley
- 3 Anchovy Fillets
- Riserva Extra Virgin Olive Oil (for seasoning)
- Zest of One Lemon
Directions
Bring a pot of water to boil, adding a pinch of rock salt. Throw in the pasta, cooking it according to the package instructions.
In a large, non-stick pan pour four tablespoons of Riserva extra virgin olive oil, turning the heat up to medium. Slice the garlic as thinly as you can, then drop it in the hot olive oil and let it brown slowly.
Add the anchovy fillets and let them dissolve in the olive oil. Throw in the parsley and capers.
Once the pasta is al dente, strain the pasta – but make sure to reserve a cup of the pasta water.
Place the spaghetti into the pan that has the garlic, anchovies, parsley, and capers (keeping it at a medium-high heat). Mix together, adding the pasta water along the way if the sauce is too thick. Let the spaghetti cook in the pan for a few minutes, mixing often to incorporate the sauce well.
Let the spaghetti cook in the pan for a few minutes, mixing often to incorporate the sauce well.
Once you’re satisfied with the creaminess of the sauce, plate the pasta and top with a few more capers, a drizzle of Riserva extra virgin olive oil, and a sprinkle of lemon zest.
