Angel Hair with Garlic, Oil and Breadcrumbs (Aglio e Olio)

Aglio e Olio is just one of those basic and favorite recipes. It's perfect for if you have minimal ingredients in the house and that is exactly how this dish came to be. Originating in Naples, Italy, this is a classic Neapolitan recipe. All of the ingredients used are things that usually have a long shelf life in the pantry, which is part of the convenience of preparing this. It also makes the perfect late night meal or a quick, nourishing dish when coming home from a long day.






Recipe



Ingredients

1 Ib. Angel Hair Pasta
1 1/2 tsp. salt
1 tbs. unsalted butter
1/4 cup dry breadcrumbs
1/2 oz. parmesan cheese, grated
3 medium garlic cloves, minced
1/4 cup olive oil
1/2 tsp red pepper flakes
1/4 cup dry vermouth
Ground black pepper



Instructions

1. Bring a large pot of water to a boil on high heat and then throw in your pasta to cook.

2. Heat butter in a 10-inch skillet on medium high heat until melted and foaming. Add breadcrumbs and cook, stirring frequently until golden brown and toasted. About 3 minutes. Transfer breadcrumbs to a small bowl and mix in cheese and 1/2 tsp. minced garlic. Set aside.

3. Wipe out skillet. Mix remaining garlic, with 1 tsp. water. Heat olive oil, garlic, and pepper flakes in skillet over medium heat until fragrant, about 2 minutes. Add vermouth, some of the pasta water,1 tsp. salt and pepper to taste. Cook to blend everything together. Around 1 minute more. 

4. Toss pasta in sauce and sprinkle breadcrumbs over immediately. You can also garnish with some chopped parsley if desired. Serve hot.




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