A Simple, Delicious Pasta Aglio e Olio (With Garlic and Oil)
Serves 4 (serving size: 1 cup pasta)
A riff on the traditional Italian garlic and oil pasta dish, roasted walnut oil adds an unexpected gentle, nutty flavor. Cool the walnut oil slightly before adding the water to avoid splatters. We think bucatini pasta is the best choice for this dish; however, you also could use whole-wheat spaghetti or angel hair pasta to amp up the dish’s nuttiness. For a protein boost, add sautéed shrimp alongside or atop this dish.
7 ounces uncooked bucatini pasta
1/2 cup roasted walnut oil
5 garlic cloves, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon sea salt
1/4 cup grated pecorino Romano cheese (optional)
Freshly ground black pepper (optional)
Added sugars 0g
Calcium 2% DV
Potassium 4% DV
How to Make It
Cook pasta according to package directions for al dente, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid.
While pasta cooks, heat walnut oil in a large skillet over medium-high. Add garlic and cook, stirring often, until golden, 3 to 4 minutes. Stir in parsley; remove from heat. Let oil mixture cool 2 minutes.
Add 1/2 cup reserved cooking liquid to oil mixture, and return to medium-high heat. Cook until sauce has reduced by half, about 5 minutes. Stir in cooked pasta. Add 1/4 cup reserved cooking liquid and cook, stirring constantly, until sauce has thickened, about 2 minutes. Stir in remaining 1/4 cup cooking liquid as needed to reach desired consistency. Season with salt; if desired, top with cheese and black pepper. Serve immediately.
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