Aglio e Olio Pasta
Silky pasta tossed with fruity olive oil, herbs, and aged Parmesan — the kind of dish that tastes like a Roman trattoria but takes 15 minutes flat. No cream, no fuss, just pure umami.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 8 oz pasta (spaghetti or linguine)
- ⅓ cup olive oil
- 1.5 tsp italian seasoning
- ½ cup parmesan cheese, freshly grated
Instructions
- 1
Boil salted water in a large pot, then add pasta and cook until al dente, ~9 minutes.
- 2
Warm olive oil in a skillet over low heat, then stir in Italian seasoning until fragrant, ~60 seconds.
- 3
Drain pasta, reserving 0.5 cup pasta water, then add pasta to the skillet with the oil.
- 4
Toss constantly, adding pasta water a splash at a time until the sauce coats every strand.
- 5
Remove from heat, stir in most of the Parmesan, then serve topped with remaining cheese.
Tools you’ll need
- large pot
- skillet (12-inch)
- wooden spoon
- measuring cups
- microplane or box grater
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