This is so simple, a classic quick meal in Italian homes. It’s a late night, “come home and throw it together after drinking” pasta called Aglio e Olio. Or as the Romans say, “Ajo e oio”. When I need a quick meal that satisfies and gives me a great garlic fix, this is it.

Normally I start the water, and by the time it’s boiling, the rest of the dish is already cooking and almost ready to go.

Have bit more time, try How to Make Spaghetti alla Puttanesca or How to Make the Perfect Amatrice-Style Pasta Sauce

For a slightly lighter recipe, Pasta al Limone con Pancetta- Lemon Pasta with Pancetta and Arugula

Or one of my favorites, Pasta alla Gricia-Pasta with Italian Bacon

Ingredients:

1 lb. of pasta, this is a perfect dish for linguine, spaghetti or even fettuccine. Avoid the tube pasta, as they tend to take on a bit to much oil.

6 Tbsp. of Extra Virgin Olive Oil

3 Tbsp. of freshly chopped Garlic

3 Tbsp. fresh Parsley, chopped

Fresh ground Black Pepper

Parmesan Reggiano

Preparation:

Start the water and add salt to the water. Use more salt than usual, because salt does not dissolve well in olive oil, so we will not be adding any to the olive oil mixture.

Add all of the other ingredients into a small sauté pan and gently cook them while the pasta is cooking. Do not overheat, or the garlic will brown and get bitter. Chop the parsley and set aside.

When the pasta is done, save a bit of the pasta water, drain and add back to the cooking pan. Add the garlic mixture, pasta water and stir vigorously until it begins to emulsify and then add the parsley and toss well and then add Parmesan, toss again and serve. If you feel it needs a bit of salt, add it at this point.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School