Aglio e Olio
This isn’t a make-ahead sauce, but it’s so simple it might as well be. If you don’t have fresh parsley and basil, add whatever fresh herbs you have on hand, or skip them. We love this plain, but it’s killer with some spinach, kale, or finely chopped cauliflower added in—just sauté in the pan before adding the cooked pasta.
¼ cup olive oil
4 large garlic cloves, thinly sliced
½ teaspoon red chili flakes
¾ pound pasta, such as linguine
3 tablespoons chopped parsley
3 tablespoons chopped basil
½ cup parmesan + extra to serve
salt and pepper, to taste
1. Heat the olive oil, garlic cloves, and chili flakes over medium-low heat. As soon as the garlic begins to sizzle and smell fragrant, turn off the heat and let the oil infuse.
2. Meanwhile, bring a large pot of salted water to a boil for the pasta.
3. Cook pasta according to package instructions and reserve 1 cup of the cooking water before draining.
4. Turn the heat under the sauté pan back on and toss in the drained pasta. Cook over low heat for a minute or two, adding pasta water 1 tablespoon at a time until the sauce has a nice consistency.
5. Turn off the heat and mix in the chopped herbs and the ½ cup grated parmesan cheese.
6. Season to taste with salt and pepper and serve with extra grated parmesan on the side.
Originally featured in Four Easy Pasta Sauces—Make Now, Freeze for Later