Instructions. Cook pasta according to package directions. Reserve ¼ cup of the pasta water. While the pasta is cooking, heat up a saucepan over medium heat. Add the olive oil, and the garlic. Stir frequently until the garlic is soft and fragrant, about 2-3 minutes. Add the pasta and pasta water to the pan. Make the topping: Preheat your oven to 200C (400f) Rinse the beans well in a sieve and then pat try with paper hand towels to get them as dry as you can. Gently toss in a bowl with 1 ½ tbsp olive oil, the dried oregano, salt and pepper. Place on a lined baking tray and set aside. Total Time: 20 mins Yield: 4 1 x Print Recipe Pin Recipe Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination! Ingredients Scale 1 pound pasta such as spaghetti, linguine or spaghettini 1/2 cup extra-virgin olive oil 2 garlic cloves, sliced thin pinch of crushed red pepper flakes salt to taste Heat the olive oil over medium heat in a large wok/pan and add garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges. Add the red pepper flakes and cook for 30 seconds more. Mix in the sun-dried tomatoes and pasta. Add the reserved pasta cooking water and season the pasta with salt. Drain the spaghetti al dente with a pair of tongs (to retain pasta cooking water) and toss them into the bowl. Throw in the butter. Squeeze le lemons through a strainer to catch the seeds, tossing the squeezed halves in the bowl as you go. These will end up in the individual plates, too. Work quickly: stir briskly using a wooden spoon to blend Remove 1 cup of the pasta water and set aside. Drain the pasta. Once you have the pasta water reserved place a large skillet or sauce pan over medium heat. Add the olive oil to the pan. Once the oil is warm add the garlic and cook for 1-2 minutes, stirring constantly until the edges just to turn slightly golden brown. .

spaghetti aglio olio recipe