Get ready to experience the most delicious Italian garlicky pasta on this planet! You might be wondering, what does “I Oy” mean? Well, that’s just how my Italian family affectionately pronounced Aglio e olio pasta. It’s a famous Italian sauce made with the finest olive oil, toasted garlic, fresh herbs, and a touch of lemon. This mouthwatering garlic pasta has a snappy name, “I Oy”. When I was younger, my mom used to sprinkle some parmesan on top because she didn’t use much salt in the pasta water. But nowadays, we make sure to generously salt our water. This dish is a staple in my mom’s kitchen, especially when served with broccoli and chicken. Trust me, you’re going to fall head over heels for this one!
Think of this as the sophisticated version of buttered noodles. We all adore noodles and have grown up with them. It’s simply a way of life. If you’ve never tried making I Oy before, now is the perfect time to give it a go. Not only is it a low-cost recipe, but it also requires only a few simple ingredients. As Samin Nosrat says, this dish is a fantastic way to learn how to properly cook, sauce, and season your pasta. So let’s break it down: Salt for flavor in the pasta water, Fat from the olive oil, Acid from the lemon, and Heat from the garlic chili oil. The pasta water not only stops the cooking process of the garlic and chili but also infuses the al dente pasta with incredible flavors like parmesan. Speaking of which, make sure to taste your pasta in the water as it boils, cook it until it reaches al dente perfection, and save some of that pasta water!
Now, we talked about how I love low-cost recipes with few ingredients, but that’s only partly true. I absolutely adore simple recipes, but when it comes to dishes that truly deserve my time and attention, I splurge on high-quality ingredients. I just can’t help it, I’m a food lover through and through. Don’t get me wrong, you can definitely make this recipe with a sprinkle of Kraft cheese and minced garlic from a jar. However, there’s something so satisfying about grating fresh Parmigiano Reggiano or slicing garlic paper-thin for those crispy, garlicky bites in every mouthful. It’s a little touch of Italy and the joy of using great quality ingredients. So go ahead, treat yourself to some fresh pasta or a fun pasta shape – you deserve it!
Recipe: Fettucine Aglio e Olio
- Serves: 5
- Prep time: 10 minutes
- Cook time: 10 minutes
- Diet: Vegetarian
Ingredients:
- 1 lb. Fettucine
- 1/4 cup olive oil
- 6 – 8 garlic cloves, sliced
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup reserved pasta water
- 1/2 cup grated parmigiano reggiano
- Juice of 1 lemon
- 1 tablespoon minced fresh parsley
- Freshly cracked black pepper, to taste
Directions:
- In a large pot of boiling salted water, cook the fettuccine until al dente. Save 3/4 cup of the pasta water, then drain.
- Place the empty pot over medium heat and add the olive oil, garlic, and crushed red pepper flakes. When the garlic starts to turn golden, add the cooked pasta, reserved pasta water, and parmigiano reggiano.
- Reduce the heat to low and toss the pasta until the sauce comes together and coats every noodle.
- Finish off this masterpiece with a squeeze of lemon juice, minced parsley, and a sprinkle of freshly cracked black pepper.
- Mangia! Enjoy this incredible dish with every flavorful bite!
Get ready to tantalize your taste buds with this phenomenal Fettucine Aglio e Olio. It’s a truly remarkable pasta dish that will transport you straight to the heart of Italy. Enjoy!
