* Much more garlic than most recipes. I used 5 small heads of thinly sliced garlic;
* Basil as a garnish
* Parmesan as a garnish, which some authors specifically advise against
I also did not use parsley as I did not have any.
**Ingredients:**
* 5 small heads garlic, very thinly sliced
* A fair amount of good olive oil
* A fair amount of good grated parmesan
* dried chile flakes (dried chiles would be fine too)
* Some dried pasta although fresh would likely be very good. I used Monograno kamut spaghetti.
**Recipe:**
Using a small amount of water (so that the pasta water is starchy as possible), boil the pasta and start heating the garlic in plenty of oil over low to low-medium heat. As soon as the garlic starts to turn color, turn down the heat. Add chile flakes to the garlic. About two minutes before the pasta is done, add a fair amount of pasta water and the pasta to the garlic and mix well. Serve with parmesan and basil; add more olive oil and chile pepper to taste (the picture is before I added some more fresh olive oil). It is important to serve in a hot bowl.
**Notes:**
It might be better to toss the cheese in the pan with the garlic and pasta. It also might be interesting to try this with fresh pasta. You need a sharp knife to slice the garlic thinly. Because there are so few ingredients, try to make the ones you use as good as you can.
I’ve make aglio e olio a number of times but this is the first time it really turned out.
No_Yogurtcloset_2792
“È invece severamente vietato aggiungere Parmigiano Reggiano o qualsiasi altro formaggio grattugiato.”
This is the only mention about adding any cheese on aglio e olio from GQ Italia, but any other recipe, article or blog from here will confirm that: “It is strictly forbidden to add parmesan or any other grated cheese to this recipe”.
This is the first warning.
Apprehensive_Bee614
Next time include Italian parsley chopped it’s makes a difference
3 Comments
**Standard aglio e olio with three changes:**
* Much more garlic than most recipes. I used 5 small heads of thinly sliced garlic;
* Basil as a garnish
* Parmesan as a garnish, which some authors specifically advise against
I also did not use parsley as I did not have any.
**Ingredients:**
* 5 small heads garlic, very thinly sliced
* A fair amount of good olive oil
* A fair amount of good grated parmesan
* dried chile flakes (dried chiles would be fine too)
* Some dried pasta although fresh would likely be very good. I used Monograno kamut spaghetti.
**Recipe:**
Using a small amount of water (so that the pasta water is starchy as possible), boil the pasta and start heating the garlic in plenty of oil over low to low-medium heat. As soon as the garlic starts to turn color, turn down the heat. Add chile flakes to the garlic. About two minutes before the pasta is done, add a fair amount of pasta water and the pasta to the garlic and mix well. Serve with parmesan and basil; add more olive oil and chile pepper to taste (the picture is before I added some more fresh olive oil). It is important to serve in a hot bowl.
**Notes:**
It might be better to toss the cheese in the pan with the garlic and pasta. It also might be interesting to try this with fresh pasta. You need a sharp knife to slice the garlic thinly. Because there are so few ingredients, try to make the ones you use as good as you can.
I’ve make aglio e olio a number of times but this is the first time it really turned out.
“È invece severamente vietato aggiungere Parmigiano Reggiano o qualsiasi altro formaggio grattugiato.”
This is the only mention about adding any cheese on aglio e olio from GQ Italia, but any other recipe, article or blog from here will confirm that:
“It is strictly forbidden to add parmesan or any other grated cheese to this recipe”.
This is the first warning.
Next time include Italian parsley chopped it’s makes a difference