Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, pasta agleoattolio (aglio et olio). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Pasta Agleoattolio (Aglio Et Olio) is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Pasta Agleoattolio (Aglio Et Olio) is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have pasta agleoattolio (aglio et olio) using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pasta Agleoattolio (Aglio Et Olio):
- Prepare Approx 4-6 oz. pasta (any kind works)
- Prepare 1/8 cup olive oil
- Prepare 2 heaping tbsp butter or spread
- Get 1 palmful of oregano
- Prepare Heaping tsp diced garlic
- Get 2 dashes Italian dressing
- Prepare 2-3 shakes garlic salt
- Get Parmesan cheese
- Prepare Black pepper
Steps to make Pasta Agleoattolio (Aglio Et Olio):
- Boil your pasta to package directions. - Drain. - Transfer from pot to a bowl.
- 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.
- 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.
- 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 it up with this exceptional food pasta agleoattolio (aglio et olio) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
