Kicked Up Aglio E Olio
From julialynn 16 years ago
- 30 minutes to make
- Serves 6
I consider aglio e olio the penultimate in pantry food. The thing is, most recipes I've found are far too oily for me. My solution for this is to mix in lemon juice and a good amount of vegetables so it's not completely devoid of nutritional value. Read more Any nice green vegetable could work for this - spinach, broccoli, asparagus, etc. See less
Ingredients
- 1 lb of linguine, angel hair, any thin long pasta shopping list
- 6-8 T extra virgin olive oil (a few swigs around the pan) shopping list
- 1 shallot, chopped finely (if you don't have a shallot, 1/4 - 1/2 of a yellow onion would be fine) shopping list
- 2 T of garlic - about 4 nice sized cloves of garlic shopping list
- 2 t. crushed red pepper - less if you don't like it quite spicy (add in 1/2 t. at a time until it's to your taste) shopping list
- 2 cups of frozen peas, partially thawed shopping list
- the juice of 1 1/2 - 2 lemons, to taste shopping list
- a handful of fresh parsley, chopped shopping list
How to make it
- Cook your pasta in a nice large pot according to the package directions. Once cooked, put it in a strainer and turn down your stove eye to medium heat.
- Put the pot back on the eye, pour in your olive oil, and after it's warmed up (it shouldn't take long), throw in the shallot. Let it cook for 2 minutes.
- Add in the garlic and crushed red pepper, and let it cook for another minute.
- Add the peas and cook until they're warmed through.
- Add in the lemon juice and parsley, mix together, and taste. If it's too lemony, add in another tablespoon of olive oil.
- Once it's to your taste, put the strained pasta back into the pot, and toss it with tongs so the pasta gets thoroughly covered with the sauce.
- Garnish with extra parsley and slices of lemon.
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" It was excellent "