Linguine with Garlic & Oil (Aglio e Olio)
“While this recipe calls for linguine, you really can make it with any pasta you have available. It’s a classic pasta dish that originated in the Naples region, and is meant to be light, refreshing and something that is made quickly with zero fuss. This simple yet elegant recipe is the perfect way to appreciate Rao’s Homemade Limited Edition Reserve Extra Virgin Olive Oil’s fruity and robust characteristics.”
- Frank Pellegrino Jr.
1 pound of Rao's Homemade Linguine pasta
1 ½ cup of Rao’s Homemade Elite olive oil
6 garlic cloves, finely minced
4 anchovy filets (optional)
1 teaspoon of crushed red-pepper flakes (optional)
Salt to taste
2 tablespoons of chopped fresh Italian parsley
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 1 cup of the cooking water
Heat ½ cup of olive oil in a large sauté pan over medium heat and add the anchovies. Cook until the anchovies begin to dissolve, 3 to 5 minutes. Add the red pepper flakes if using, and the garlic. Watch the garlic closely as you stir it constantly with a wooden spoon. The moment it begins to shimmer, remove the pan from the heat. Even though the pan has been removed from the flame, the garlic will continue to cook. Just as it starts to brown, pour the pan contents through a medium sieve set over a glass or non-reactive bowl.
Set aside the bowl and transfer the garlic from the sieve to a small dish lined with paper towels.
Return the sauté pan to the stovetop over medium-low heat. Slowly pour the oil back into the pan. Once the olive oil begins to warm, about 1 minute, transfer the cooked linguine to the pan. Using tongs, gently toss the pasta until evenly coated with the oil.
Transfer the pasta to a medium serving bowl. Add the reserved pasta water little-by-little to the bowl and coat evenly. Garnish with the reserved garlic, sprinkle with the parsley, and serve immediately.