Pasta Agleoattolio (Aglio Et Olio)
Pasta Agleoattolio (Aglio Et Olio)

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pasta agleoattolio (aglio et olio). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pasta Agleoattolio (Aglio Et Olio) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Pasta Agleoattolio (Aglio Et Olio) is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook pasta agleoattolio (aglio et olio) using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pasta Agleoattolio (Aglio Et Olio):
  1. Get Approx 4-6 oz. pasta (any kind works)
  2. Get 1/8 cup olive oil
  3. Prepare 2 heaping tbsp butter or spread
  4. Take 1 palmful of oregano
  5. Prepare Heaping tsp diced garlic
  6. Make ready 2 dashes Italian dressing
  7. Make ready 2-3 shakes garlic salt
  8. Get Parmesan cheese
  9. Get Black pepper
Steps to make Pasta Agleoattolio (Aglio Et Olio):
  1. Boil your pasta to package directions. - Drain. - Transfer from pot to a bowl.
  2. Using the same pot, pour in your olive oil, Italian dressing and garlic. Add a quick dash of water from faucet. - Heat on low till it starts moving. Keep the liquid constantly moving, it'll burn quick! We don't want that! - Add your butter, garlic salt and almost all the oregano while still keeping the liquid moving. ((TIP: oregano is key to this dish. If you're looking at it thinking "maybe that's too much oregano", add a pinch more…)) - If anything starts turning brown, you burnt it. - Total time for this step should only be like 5 minutes MAX after it starts simmering. Probably even less.
  3. Remove from heat. - Return your pasta to the pot with the oil/butter mixture. - Using your spoon, mix together well. I usually tilt the pot a bit and stir the pasta through the liquid in a circular motion till all the pasta is coated. - - The amount of liquid is the tricky part of this dish. If there's too much you'll have an oily, gross, bland mess. Too little and it'll be a dry sticky mess.
  4. Transfer pasta to a bowl/s. Sprinkle the rest of the oregano directly onto the pasta. I do this for a little extra blast of flavor. Then top with a healthy amount of Parmesan cheese, a bit of black pepper and you're done! - Manja!

So that is going to wrap this up with this special food pasta agleoattolio (aglio et olio) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!