Pasta with Garlic and Olive Oil (Pasta Aglio e Olio)
Serves: 2
  • ½ pound farfalle pasta
  • ¼ cup extra virgin olive oil
  • 3 cloves garlic, minced
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • 2 tablespoons chicken broth or reserved pasta water (optional)
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup fresh basil, sliced into thin ribbons (about 10-12 basil leaves)
  • ½ cup freshly grated Parmigiano-Reggiano
  • 10 slices italian dry salami, sliced into thin pieces (optional)
  1. Bring a large pot of water to a boil over high heat, and add ample salt. Add the pasta and cook, stirring occasionally until al dente, about 11 minutes. Reserve two tablespoons of pasta water (optional), then drain the pasta in a colander. Rinse the pasta thoroughly with cold water, then set aside.
  2. Heat the oil in a large saute pan over medium heat. When the oil is hot, add the garlic, crushed red pepper flakes, and salt. Stir and cook until the garlic is golden and light brown, about 2-3 minutes.
  3. Add the cooked pasta, the optional chicken broth or pasta water, and freshly ground black pepper. Stir for another minute or two, until the pasta is heated through. Remove the pan from the heat.
  4. Add more salt, freshly ground black pepper, and crushed red pepper flakes if needed. Stir in the basil, cheese, and optional salami, then serve warm.
Recipe by Sprig and Flours at