Q1: What is the absolute, number one secret to a creamy Aglio e Olio sauce that isn't just a pile of oily pasta?

The secret is the starchy pasta water ! This cloudy, salty water that your pasta has cooked in is full of wonderful, dissolved starches. This starchy water, often called "liquid gold" by Italian chefs, is the perfect, natural emulsifier . When you add a generous splash of it to your pan with the garlic-infused olive oil and toss it vigorously with the hot pasta, it helps to create an incredibly creamy, luscious, and glossy sauce that clings perfectly to every single noodle.

Q2: How do I keep my garlic from burning and making the whole dish bitter?

The key is gentle, medium heat and constant attention . You are not trying to fry the garlic, but rather to gently toast it and infuse its sweet, nutty flavor into the oil. As soon as you see the edges of the garlic slices begin to turn a very light golden brown, and you can smell its beautiful, fragrant aroma, you are ready for the next step. This whole process will take less than a minute, so do not walk away from the pan!

Q.3: Can I make this dish ahead of time?

This dish comes together so incredibly quickly (in about 15 minutes) that it is at its absolute best when it is made and served fresh.

Q4: What is lacinato kale?

Lacinato kale, which is also known as Tuscan kale or dinosaur kale, is a variety of kale that has long, slender, dark blue-green leaves with a bumpy, pebbled texture. It is a bit more tender and has a slightly sweeter, earthier flavor than the more common curly kale, which makes it a perfect, quick-cooking green for this pasta.

Q5: Is this recipe vegan?

Yes! As written, this recipe is completely vegan and plant-based . To keep the entire meal vegan, simply be sure to omit the optional Parmesan cheese garnish, or use your favorite brand of vegan Parmesan cheese .

Authentic Spaghetti Aglio e Olio (Easy 15-Minute Recipe!)

The Best Authentic Spaghetti Aglio e Olio (Easy 15-Minute Recipe!)

A simple and classic recipe for Spaghetti Aglio e Olio (garlic and oil) with the healthy addition of lacinato kale. This quick, one-pan (mostly) vegetarian dish features a flavorful sauce made by gently toasting thinly sliced garlic and red pepper flakes in extra-virgin olive oil. Cooked al dente spaghetti and fresh kale are then tossed in the garlic oil, and a light, silky sauce is created using the starchy pasta water and a splash of fresh lemon juice for brightness.

Author: Grace

Ingredients

12 ounces spaghetti
¼ cup extra-virgin olive oil
4 garlic cloves, thinly sliced
¼ to ½ teaspoon red pepper flakes
1 large bunch lacinato kale, stemmed and chopped
½ teaspoon sea salt
Freshly ground black pepper
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
⅓ cup chopped fresh parsley
Parmesan or Vegan Parmesan, for serving (optional)

Instructions

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente.
Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. Drain the pasta.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Stir and cook for 30 seconds to 1 minute, until the garlic is fragrant and lightly browned around the edges.
Add the chopped kale, salt, and several grinds of pepper to the skillet. Cook, tossing with tongs, for about 1 minute, until the kale is wilted.
Add the cooked spaghetti to the skillet and toss to combine with the garlic oil and kale.
Add ½ cup of the reserved pasta water, the lemon juice, and the lemon zest. Toss everything together. If the pasta seems too dry, add the remaining pasta water to create a light sauce.
Season to taste with more salt and pepper. Garnish with fresh parsley and serve with Parmesan cheese, if desired.

Notes

This is a very quick and simple pasta dish, perfect for a weeknight dinner.
Using the starchy, reserved pasta water is a crucial step in traditional Italian pasta making that helps to create a silky, emulsified sauce that clings to the noodles.
Be careful not to burn the garlic in the first step, as it will become bitter and ruin the flavor of the dish.
The base recipe is vegan; adding dairy Parmesan makes it vegetarian.

Find it online: https://www.eatswithsoul.com/spaghetti-aglio-e-olio-2/